This simple and fairly common crust is flaky goodness!
2 Cups flour
1 Cup Crisco
1 tsp Salt
1 Tbsp Vinegar (optional)
Approximately 1/3 Cup Water
Mix flour and salt. Add Crisco and cut in with a pastry blender or crisscrossing two table knives until crumbly. Add vinegar and water 1-2 Tbsp at at time mixing until all the flour is incorporated and dough is moist but not sticky. Roll out to 1/4 of an inch thick using flour. Fold dough in half. transfer to pie pan. unfold and trim off excess dough. Finnish your edges by pressing a fork into the dough or by pinching the dough together with your fingers along the top.
If your recipe requires you to bake the shell first: place in an oven that has been preheated to 400 degrees. Bake for 10 minutes.
Tip: Cut a piece of foil the size of the pan, fold it in quarters and cut the tip off so when you unfold it there is a hole the size of the inside of the pie. Fold the edges of the foil over the sides of the pan and bake your pie with it on. Remove the foil for the last 5-10 minutes of baking time for a golden brown crust, or leave it on the entire time for a soft flaky crust.