2 1/4 c Flour
3/4 tsp salt
3 tbsp sugar
3/4 c Crisco (butter flavored)
10 tbsp ice water
1. In a food processor mix flour, salt and sugar together pulse to combine.
2. Add crisco and pulse until just combined do not over mix
3. Add one tbsp of water at a time pulsing between each addition until the flour mixture is moistened do not use more than 10 tbsp of water or the dough will be tough.
4. Divide dough in half and place in fridge for 1 hr or freezer for 15 minutes
It is important with this recipe that the oven be very hot i always bake the pie at 450 for the first 15 minutes no matter what the recipe calls for and then reduce the temperature to what ever the recipe calls for. Cooking the pie for an additional 35-45 minutes until the filling is bubbly. The crust should be a nice golden brown after the first 15 minutes so you should cover it with foil to prevent further browning.
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