2 cups flour

1 tsp salt

⅔ cup shortening

¼ cup cold water

Mix the flour and salt together and add the shortening. Use a pastry blender which provides large thin flakes of shortening, don’t mix too much! Add in the cold water while mixing lightly with a fork. Add more water if needed. Bring the mixture into a ball and knead 2 times. Divide in half and roll out to fit your pie pan.

 

Hints:

Use a pastry blender! The more you blend.....the flakery

Refrigerate dough for 15 minutes before rolling out

Brush a mixture of 50-50 of egg yolk / milk on crust before baking. Makes a nice presentation.

Double crust for 9” pie