1With a hand chopper, cut the Crisco into the flour and salt (using a glass bowl) until it resembles little peas. Slowly add "ice" water little at a time using a meat fork to blend it. You want the dough soft and pliable, not moist!
2On wax papersprinkled with flour, make a round dough ball and roll it in the flour. Using a top sheet of wax paper, roll it all directions until a circle is formed. Roll it up on the rolling pin and place in the pie plate. Using your knuckles and thumb, flute the edges. Prink crust with fork if making a cream type only.
3Bake @375 for 25 to 30 mins until slightly browned. Put a piece of wax paper down in baked shell while cooling.