Fair Time cooking

I used to have a small pie business and have always used the Crisco recipe. However, I keep the Crisco in the freezer and of course use ice water. I have a food processor so I process the flour, salt, and Crisco using the "pulse" feature until I have the consistency of cornmeal. I then transfer the mixture into a cold stainless bowl. The recipe calls for 3 tablespoons of cold water, I almost always use 3 1/2 to 4 tablespoons water. I add the water then use a fork to toss the water into the flour, working the mixture as little as possible. I then gather the dough together into a disc and wrap it in plastic wrap. I let it rest for 30 minutes in the fridge, roll it out on a floured board and transfer to whatever kind of pie plate I'm using, depending on the situation. It doesn't seem to make that much difference. I even use the foil pans if I am giving the pie away or plan to send the leftovers home as I often do when I make a Buttermilk Pie for my grand son. I like to put the crust in the freezer for 30 minutes, I don't always have time, but I ALWAYS blind bake my crusts for 10-12 minutes for any kind of fruit or baked pie. Of course custard and pies such as Key Lime and Lemon Ice Box are completely baked even though I bake the latter two (filling and all) about 15 minutes. Also I always cool on a rack and use one even when refrigerating finished pies. I consistently produce flaky pie crusts with this method. Sometimes I use 1/4 c cold butter and 1/4 cup Crisco. Hope this helps.