Pie crust from scratch

This is the way I was taught - wish I could do a video because it is easier to "see" then explain. Pie crust can be tricky. If It's over worked it won't come out flaky.

crust
2 cup All Purpose flour
1 tsp salt
3/4 cup crisco (not too soft...I use both~ half the regular crisco and hald the butter flavor)
Approximately 5 tbs of COLD water
some cinnamon and nutmeg or all spice or pumkin spice
or apple pie spices...just put a little in hand and toss in with flour mix.

Put flour and salt in one bowl mix /fluff with fork.
Then add shortening/crisco and use 2 butter knives to "cut" shortening into the flour. Cut into pea size pieces evenly distributed, making sure to get the stuff that sticks to the sides too.....don't over work it or it won't be flaky.

Start with a little water and mix in with fork and stir~~ key is keep it crumbly !
lightly flour the area where you're rolling out the dough.
Tip bowl onto surface, push dough together into a "log" and cut in half.
With floured hands, form ball and store one half.... roll out the other half.
Use a little flour all over the rolling pin....
try not to get too much flour worked into dough !!!
Roll it out like a pancake aprox a half inch thick.
Make sure it is bigger then the pie pan.... you can push cracks together when you put it in pan.
Follow same with top crust\do top crust after you have filled bottom.

tip: roll top on saran wrap lightly floured, it's easier to pick up and place on the top of pie. Just peel off saran after placing.