Crisco Pie Crust

Happy pi day!  Yes, I'm making a pie today, too, but it won't be ready to blog until tomorrow, so you'll just have to wait :P  In the meantime, I was also craving something I only treat myself to every once in a great while: pie crust with cinnamon and sugar.  Yes, just the crust, topped with these, and a glass of milk (trust me, it's a requirement) mmmmmmmmmm!
Anyhow, my mom always made pie crust using Crisco shortening, but she didn't need a recipe.  I've done it that way, too, but my results aren't nearly as consistent, so I opted to try out Crisco's website version.  Very glad I did--it is nearly the same!  (Yeah, hers is better, must be the 'mom's love' ingredient missing :))
I followed this nearly exactly (apart from the name brand flour) for the 'double crust' version:
http://www.crisco.com/recipes/flaky-pie-crust-3589

Ingredients:

2 c. all-purpose flour
1/2 tsp. salt.
2/3 c. Butter flavored Crisco shortening, chilled in freezer for 20-30 minutes
ice water (I did not measure, this amount varies)

Instructions:

1. Combine flour and salt in a medium bowl.  Cut in shortening using 2 knives or a pastry blender until texture resembles coarse crumbs.

2. Sprinkle about a tablespoon or so of the water over dough and mix in with a fork gently.  Repeat until dough begins to stick together and can be formed into a ball that doesn't crack, yet should not be sticky/wet.

3. Wrap dough in plastic wrap and place in fridge for 30 minutes.  If you will be baking the crust, turn on oven to 375°F after removing from fridge.

4. On lightly floured surface, roll out dough to about 1/8" thick.  If using for a pie, follow directions in pie recipe; if you want to have just the crust, cut it up into pieces and place on a baking sheet.

5. Sprinkle with desired amount of cinnamon, followed by sugar.

6. Bake at 375°F for 15 minutes, or until just starting to lift/brown at very edges.  Remove and cool on cooling rack.

7. Enjoy with a big glass of milk!