Great pies start with great crust. Follow these instructions for a perfect, flaky crust every time.

PERFECT PIE CRUST STEPS
Making Pie Crust with Your Food Processor.

		Pulse together two cups of ROBIN HOOD® All-Purpose flour with a teaspoon (2 mL) of salt.
		Scatter 3/4 of a stick of chilled Crisco® shortening.
		Pulse until it forms pea sized chunks.
		Drizzle in ice water and pulse until evenly moist, making sure the dough doesn't clump together.
		If crumbly, gradually add more water until dough is moist enough to form a ball.
		For a double crust, divide into two disks, one slightly larger than the other.
		Lightly flour and roll out the pie crust.
		Transfer the crust to the pie plate.
		Add fresh apple filling, lay the smaller crust on top and flute the edges. Apply egg wash and vent before baking.