In a large bowl combine flour, sugar and salt.
Cut 2 sticks butter into small chunks and add to the flour mixture. Add the Crisco and then with your hands or a pastry cutter, blend until butter and Crisco chunks are the size of peas.
Add ice water and mix the dough with your hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough, not perfectly smooth.
Seperate the dough into two round discs and cover them tightly.
Refrigerate the dough for 30 minutes.
Remove from the refrigerator and let it sit for 5 minutes.
Roll the dough out on a pastry cloth or parchment paper until it's 1 1/2" bigger than the pie dish.
Gently flip the dough onto the dish and press it gently down into the pie dish.
Start to mold the edges of the crust to the dish, creating a beautiful crust.
if this process takes to long and you feel like the dough is warming up, place the entire dish and dough in the refrigerator for abother 10 minutes before baking your pie.
You can also store it in the refrigerator until the pie filling is done. You want to keep the pie crust nice and cold.
To cook the pie crust, follow the recipe for whatever pie filling you're making. Some require the crust to be prebaked, others don't.
Make sure you do an egg wash over the crust before baking for a golden brown color.