Easy Pie Crust

*Note* - I like to use Butter Crisco, but you can use regular white shortening if you want too.

Also:  the colder your water, the easier the crust is to work with - use ice water preferrably.

You need to poke holes in the crust after you get it into the pie dish with a fork before you bake it if you are baking it by itself.  You don't need to poke holes in it if you are cooking the filling in with the crust like a fruit pie.

The baked crust:

 I like to sprinkle cinnamon/sugar on the leftover ends and bake on the rack just below the pie crust at the same time.