Freeze the Crisco to 0°F.
Cut frozen Crisco into cubes.
Place raw flour and cubes in a food processor fitted with the steel cutting blade.
Pulse food processor until Crisco is chopped up and incorporated into the flour. The flour will have the appearance of coarse cornmeal.
Next, add cold water, activated yeast, etc.. and gently mix the dough into a ball.
You should clearly see the bits of Crisco in the dough. Retard in the refrigerator overnight, place in your pan, press into shape, add toppings, cook.