Grandma's Flaky Double Pie Crust
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Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
Toss with a fork until dough will form a ball.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
Fill with fruit filling, and top with remaining rolled dough.
Cut a few vents in the top of the pie.
Bake at 425 degrees, for 40 to 50 minutes.