1. In a medium mixing bowl, stir together flour and salt until evenly distributed.
2. With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!
3. Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.
4. Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!
5. Split into two balls and flatten into a disk. Wrap each disk in plastic wrap.
6. Let set in fridge or freezer for 15-20 minutes. (In a time crunch, you can skip this step and it still rolls out really well.)
7. On a lightly floured surface, take the other ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking).
8. Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter).
9. Fold the pastry in half, and then in half again. Transfer to pie pan.
10. Unfold your crust into pie pan.
11. Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough.
12. Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside pushing in, and then create the opposite outside points by going back around and pinching with my thumb, pointer, and middle finger).

Directions for a pre-baked (blind-baked) shell:

1. Preheat oven to 450 degrees F.
2. With a fork, prick the bottom of sides of the pie crust generously. (Note: You can use pie weights, but I've never had a problem with this crust shrinking because I did not use them.)
3. If desired, apply egg wash, being very careful not to break the delicate edges (as this is the part that will actually show the most).
4. Cook in the oven for 10-12 minutes, or until crust begins to turn golden brown.
5. Remove and let cool completely before putting in your filling.
6. !If Filling Before Baking:
7. Do not prick pastry.
8. Add desired filling.
9. If desired, apply egg wash, being very careful not to break the delicate edges.
10. Bake as directed in individual recipe.
11. !For a Double-Crust Pie:
12. Place bottom pastry in pie pan (do not flute edges yet)
13. Put in desired filling.
14. Roll out remaining dough for top.
15. Cut slits or a design in top pastry to allow steam to escape while baking.
16. Fold bottom and top pastry edges together and flute edges.
17. If desired, apply egg wash to top and edge of pie, being careful not to break the delicate edges.
18. Bake as directed in individual recipe.