The reason I like this crust is because it is easy to make and bake. Butter crusts do have a definite savory flavor, but they also are more likely to burn as they bake. The crisco makes a crust with a rich flavor that is really good. Also, the crisco crust will not stick to the pie pan as many butter crusts do.
1 1/3 cup flour
1/2 teaspoon salt
1/2 cup crisco
3 tablespoons cold water
Mix the flour and salt. Using a fork, cut the crisco into the mix until crumbly as pictured.
Add the cold water. Continue to mix with a fork until it looks like this second photo.
Using clean hands, gently knead until it forms a ball. Do not over work. Roll on a floured surface until 1/8 inch thick or until you can see a tea towel through it.
If baking and then filling, use pie weights. Bake at 425 degrees for 10-15 minutes.
If filling and then baking, continue with desired recipe.
To place the crust into a pan, roll it into a towel and then flip it into the pan.