This is wonderful! I've been using this Crisco recipe for many, many years & am not disappointed. It makes a flaky crust that is very easy. I keep my Crisco in the refrigerator (other shortenings do not come out as well for me.) so it is good & cold. The weather & brand of flour can determine the amount of ice water used.
Start with 2 tble of the ice water, mix with a fork & add additional until it comes together. I also make it into a disk, wrap in Saran Wrap & chill for 20-30 minutes. I often use chilled butter-flavored Crisco for a buttery taste. If your crust is crumbly, you must add additonal ice water, a few drops at a time. Much better than the packaged stuff.
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This is wonderful! I've been using this Crisco recipe for many, many years & am not...