Some good pie dough recipes with Crisco shortening include a recipe for a flaky pie crust and a recipe for a classic Crisco pie crust. To make these pie crusts, first chill a stick of Crisco vegetable or butter-flavored shortening in the freezer.
To make a single classic Crisco pie crust, combine 1 1/3 cups of all-purpose flour and 1/2 teaspoon of salt in a bowl. Mix in 1/2 stick of chilled shortening using a fork or pastry blender. Add 3 to 6 tablespoons of ice-cold water until the dough holds together. To test the amount of water, shape a small amount of dough into a ball in your hand. If the ball crumbles apart, then add more water. To make the crust, roll the dough to 1/2-inch thickness and bake for 10 to 12 minutes at 425 degrees Fahrenheit. For a double crust, follow the same instructions used to make the dough, but use 2 cups of all-purpose flour, 1 teaspoon of salt, 3/4 stick of chilled shortening and 4 to 8 teaspoons of ice water. Divide the dough in half for the top and bottom layers.
To make a single crust flaky pie crust, combine 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt in a bowl, and then cut in 1/2 stick of chilled shortening. Add 4 to 8 tablespoons of ice-cold water until the dough does not crumble. Flatten the dough, wrap it tightly and store it in the refrigerator for at least 30 minutes before use.