Pie Crust Recipe and stacks of savory mozzarella-pesto-sundried tomato-prosciutto ready to meet the dough.

Pie Crust Recipe taken from Tutorial by Scott Peacock

2 sticks butter

One-fourth cup crisco

3 cups unbleached all-purpose flour

2 tsp. Salt

1 tsp. Sugar

8-12 T ice water

Place butter and crisco in freezer for ten minutes.

Whisk flour, salt and sugar to combine. Place flour on board, or counter.

Add cold butter and crisco. Roughly cut butter and crisco into flour with pastry scraper or large knife.

Working quickly, gather flour mixture into a long mound, and with your finger form a trough running down the center.

Pour one tablespoon ice water down center of trough. With upturned fingers, fluff flour with fingertips.

Repeat shaping, and continue adding one tablespoon at a time with remaining water.

Dough should begin to clump (add more ice water if needed).

Pull dough together with pastry scraper, and working quickly, smear egg sized pieces of dough with heel of hand, repeating until all dough has been 'smeared'.

Regather dough and repeat 'smearing'.

Gather dough, wrap in double thickness of saran wrap, flatten with palms of hands, and refrigerate for 2 hours or up to 24 hours.

On a lightly floured surface, roll chilled dough to about one-half inch thickness. With pastry brush, brush off excess flour. Fold dough into thirds, brushing excess flour off undersides.

Halve dough, lightly press with a rolling pin, wrap in saran wrap and refrigerate for at least 30 minutes, or up to 24 hours.

On lightly floured surface, roll dough to one-eighth inch thickness, or to size needed.