Crisco's Pie Crust

"Really good, flaky pie crust using shortening. Make this when you want a pie crust that has no sugar - desserts, quiches, pot pies, etc. I'm no pastry chef, and this recipe worked just great for me. The trick is to follow the directions. Keep ingredients cold (I freeze Crisco). Only work the dough enough to get it to hang together in a ball. Knead briefly. When rolling out dough, use as few passes over it as possible. Flaky crust occurs when the shortening is not overworked, and melts when baking, creating tiny pockets in the dough. You can use a pastry cutter, fork, or your fingers. equipment: 9 inch pie pan rolling pin measuring tape knife There are several youtube videos showing you exactly how to do everything, and probably will explain things better than I...."