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1
Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
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2
Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
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3
This recipe will make a 9-inch double pie crust.
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4
If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
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5
To use, flour a clean counter top and rolling pin.
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6
Divide the dough with one piece being slightly larger.
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7
Mix in a little more flour in the larger piece.
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8
Begin to roll it from the middle out on the counter.
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9
Try to keep it circular and continue to roll it until it is big enough.
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10
Transfer pastry into a pie pan; press down and cut off excess with a knife.
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11
Mix the trimmings into the other smaller piece of dough; repeat the process.
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12
Fill your pie.
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13
Transfer the rolled dough to the top.
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14
Seal the dough, cut off excess pastry, and make slits (normally).
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15
Bake according to pie directions.
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16
Cut trimmings into strips and sprinkle with cinnamon and sugar.
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17
Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.
