Made from scratch pie crusts

PIE CRUSTS

INGREDIENTS
2 CUPS FLOUR
¾ CUP CRISCO ( DOESN’T HAVE TO BE CRISCO BRAND SHORTENING JUST MAKE SURE IT’S THE HARD TYPE AND NOT THE PRESOFTENED TYPE)
1 TEASPOON SALT
5-7 TABLESPOONS WATER

DIRECTIONS
COMBINE FLOUR ,SALT, AND SHORTENING TOGETHER AND MIX WITH A ELECTRIC MIXER UNTIL WELL BLENDED.. YOU WILL SEE SMALL DOUGH BALLS STARTING TO FORM. NOW PUT WATER IN. IT ALWAYS TAKES ME 7 TABLESPOONS TO GET IT TO THE RIGHT CONSISTANCY.
FLOUR COUNTER TOP AND PLACE BALL OF DOUGH ATOP FLOUR.
BREAK IN HALF BECAUSE THIS WILL MAKE YOU TWO 9 INCH PIE CRUSTS.
ROLL THE DOUGH OUT TO FORM A CRUST TO FIT OVER YOUR PIE PLATE. PINCH EDGES OF DOUGH UP AROUND TOP OF PLATE AND TEAR OFF EXCESS DOUGH AROUND THE OUTSIDE OF THE PLATE.
IF YOUR MAKING A CREAM PIE AND NEED TO BAKE THE CRUST BY ITSELF FIRST, MAKE SURE TO PUNCH HOLES WITH FORK IN DOUGH SO IT CAN COOK THROUGH.