No-fuss Pie Crust

For a one crust pie:

• 1 1/4 c all purpose flour (plus extra for dusting)
• 1/2 t salt
• 1 T sugar
• 6 T chilled, unsalted butter, cut into 1/4" bits
• 4 T chilled Crisco
• 3-4 T Water

For a two crust pie:

• 2 1/4 c flour (+ extra)
• 1 t salt
• 2 T sugar
• 11 T chilled unsalted butter, cut into 1/4" pieces
• 7 T chilled Crisco
• 1/3 - 3/8 c ice water

Directions:

1. In a food processor fitted with the steel blade, mix flour, salt, & sugar.
2. Scatter butter pieces over flour mixture, and toss to coat the butter with a little flour.
3. Cut butter into flour with five one-second pulses.
4. Add Crisco, and cut in with three to four more one-second pulses until the mixture is pale yellow and resembles coarse cornmeal.
5. Turn mixture into bowl.
6. Sprinkle all but 1 T water over the mixture and use a rubber spatula to mix it in using a folding motion.
7. Press on dough with the spatula to make it hold together.
8. If *absolutely necessary*, add the last tablespoon of ice water.
9. Finally, you can touch it with your hands long enough to form it into a ball (for a 2-crust pie, separate it into two portions, one about 3/5 and the other about 2/5), and flatten the ball(s) into a 4" diameter disk.
10. Wrap in plastic wrap and chill for 30 minutes to an hour.
11. Remove (one disk of) dough from the refrigerator, let it sit for 5 minutes to warm up, then roll it out.(If dough is too sticky, try rolling it out inside a floured plastic bag, upending the pastry-plus-bag into a pie dish.)(Do the usual with the top crust.
12. For the standard fruit pie, bake it at 400 degrees for the first 25 to 30 minutes, and at 350 degrees for the remaining half hour).