Directions

1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in CRISCO® All-Vegetable Shortening or CRISCO® Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball.
2. Divide dough in half. Press between hands to form two 5 to 6-inch pancakes. Flour dough lightly. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate.
3. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.