Pie Crust

This recipe is for a double crust

Ingredients:

3 C flour
1 C shortening
1 t salt
1/2 C ice water

1. Combine the flour and salt in a large bowl. Cut in shortening and mix with a fork or a pastry cutter until pea sized balls appear.
2. Add water a little at a time. (You may not need the full half cup, just keep adding water until dough is firm enough to stick together - no crumbles but not too wet).
3. Split the dough into two equal portions and wrap tightly with plastic wrap. Chill in the fridge for 30 minutes - 1 hour before using.
4. Allow dough to rest on the counter for 5 minutes before rolling it out. Use a flat area and dust liberally with flour. Roll out and press gently into bottom of non-greased pie pan.

Note: Sugar can be substituted for salt in sweet or fruit pies.