In a large bowl, place the flour, sugar, and just a pinch of salt, and stir altogether.
Add the Crisco, and cut the flour mixture, and the Crisco together with a Pastry cutter, or blender, until it resembles small particles, about the size of a pea.
Add a couple of Tablespoons of warm water (yes, that's right, warm, not cold) and keep adding the water a Tablespoon at a time, and mix with your hands, just until the mixture begins to form a ball. Don't add anymore water, after the ball is formed, and it sticks together. Don't overwork the dough, but make sure it has enough water to stay together, and it will be a little elastic in texture.
Divide the dough in half, and on a floured surface, place the dough in the middle - I rolled my dough on my Marble counter top, but any smooth surface will work, if you flour it so the dough doesn't stick to it.
Flour your rolling pin - generously, and keep the flour handy to sprinkle a little here and there to make rolling easy. Flour the top of the dough, lightly, and with the rolling pin, roll the dough into a large piece, round or square, until it's about 1/4 inch thick.
Hold your pie plate over the top of the dough, just to make sure the dough is bigger all the way around the pie plate. If it's not, roll it out a little more.
Fold the dough in half, and in half again, and place it in the pie plate. Unfold it, and move it about the plate, until you have it in place to form it to the plate.
Make sure the dough is smooth in the pie plate, and don't be worried, if it should tear while you're moving and fitting it to the plate. Just pinch it back together, and smooth it out with your fingers.
This is a real 'hands on' part of the dough process. If you need to, you can always put another piece of dough where there is a tear, and repair the tear; just work it with your fingers until it's smooth, and there are no holes in the dough. When you have the dough in the pie plate, cut off any excess pieces around the edges, but, be careful to leave enough to seal the edges around the top of the pie plate. You'll want to crimp the dough around the edge of the pie plate, with your fingers. Use the side of your little finger, and pinch the dough to form a little ridge, and press your little finger into the ridge, making a slight indentation.
Pierce the dough with a sharp knife in several spots around the pie plate, but don't cut the dough all the way through to the bottom, or your filling will run out the bottom. This is to allow any air in the dough to escape as it's baking. You can watch it as it bakes, and if a big bubble appears in your crust, just touch it with the sharp knife, and that should be enough to allow any air to escape the bubble.
Place the crust in the oven at 350 degrees for about 25 minutes, or until it is golden brown. Don't over bake it, so you'll need to check on it often. When baked, place on a wire rack to cool.