2 Cups Flour
1 tsp salt
3/4 Cup Crisco
7 TB Ice water
Mix flour and salt. Mix in half the Crisco at a time using pastry cutter or a mixer on medium speed. (I prefer rubbing the fat into the flour with my fingers as Aunt Annie taught me.
When it's well incorporated and crumbly I drizzle the ice water over the dough and toss well making sure the water is evenly distributed, and I might even add extra since I like a wet dough, because I refrigerate it at least an hour before rolling out. (I flatten it into a disc and wrap in plastic wrap). I roll out my dough on a pastry cloth and use a cloth covered rolling pin.