Pie Crust

Mix or sift the dry ingredients together.

Cut the butter into the dry mix and add in the Crisco.

Blend the fat and the dry ingredients together until they resemble crumbly oatmeal consistency.

Pour the cold water over and combine using your hands. Don't over work the dough for fear of toughness.

As the dough comes together, add a little more water or a little flour to make it more or less dry/wet until the dough mostly all sticks together. Kneed it sparingly only to work in the crumbliest bits.

Wrap the ball in plastic wrap and put it in the freezer for a half hour or so.

After chilling, remove from the freezer and roll it out on a floured board with a floured rolling pin until it's approximately a quarter inch thick and will fit the diameter of your pie plate.

Roll the dough onto your rolling pin to transfer to the pie plate, gently work it into the dish, and form your crust, cutting away excess dough.