P.S. Your recipe is Peg Bracken’s. Her recipe is half as much shortening as flour, salt to taste, half as much iced water as shortening. You can add flour during the rolling process and handle it as much as you like and it still comes out tender. Maybe not as flaky as the 1960’s Crisco recipe, but incredibly easy. If you get a hole in it, you can patch and reroll. I roll it out on a flexible cutting board covered with plastic wrap, a wet paper towel underneath the board to prevent sliding. You put a pie baking dish on top of it and flip it over. Ridiculously easy. I don’t know of anyone who eats pie for the crust. We want pie filling and we want it now!
Some interesting tips there!
I used to make it half Crisco, half butter but I didn’t sense any difference in flakiness so I dropped the Crisco and go more for flavor over flaky. I’m flaky enough!