2 2/3 cups all-purpose flour
1 tsp. kosher salt
1 cup chilled Crisco
6-10 tbsp. ice cold water
Combine flour and salt in medium mixing bowl. Cut in chilled Crisco with pastry blender, until mixture resembles coarse crumbs. Sprinkle with 5 tbsp. ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Work into a firm ball, flatten into two disks, wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out. Makes two single deep-dish pie crusts, or one double.
