1/2 cup chilled crisco
1 stick, plus 3 tablespoons chilled butter
2 cups flour
1/4 teaspoon salt
1/4 cup ice cold water
Mix together flour and salt. Cut butter and crisco into flour until it resembles pea-sized crumbs (or place in food processor and pulse). Add water and mix until it forms a dough.
Note: refrigerating the dough before use will result in a crispier crust. Also, try to use your hands as little as possible when working with pie crust. The colder the crust, the better when cooked.
