Double-crust or lattice-top pie crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup butter-flavored Crisco
6 tablespoons cold water
Mix flour and salt in round Tupperware bowl (you will need the lid also). Add Crisco (spoon in small amounts at a time, and flip flour over Crisco), then use pastry blender (cutter) until dough is the size of small peas. Add three tablespoons of cold water and flip a few times with fork.
Put lid on bowl (tightly) and shake until you hear a single thump. Then dough is ready to roll out. Divide dough in half. Use half for bottom crust and other half for top crust.
