Mix flour with sugar and salt.
Cut half of the Crisco into the flour very well. Cut the other half until the size of peas.
Add water a tablespoon at a time and stir with fork until it starts to hold together. If you add more water than it needs it gets tough, if you don't add enough it falls apart. I think it is better to err on the side of falling apart.
Make it ball up in your hands and wrap it tightly in wax paper or saran wrap. Refrigerate at least an hour or over night.
Divide into two parts and roll it out for each pie.