(by Shirley McNevich)
2 cups flour
1 tsp. salt
2/3 cup Crisco shortening
4-6 TBSP cold water (as necessary)
(This recipe makes TWO pie crusts)
In a bowl add flour and salt--whisk together. Add Crisco--mix with a pastry blender to make crumbs. Sprinkle 1 TBSP cold water at a time over the crumbs, then mix with your hands until the pie dough stays together. Roll the dough into a ball, then cut dough in half. Roll each half into a dough ball. Flour your counter, sprinkle one dough ball with flour, then roll out to 1/8" thick with a rolling pin. Repeat with second pie dough. When inserting bottom pie dough into a pie plate, spray Pam into the pie dish first, place the bottom dough into the pie dish, then spray the inside of the dough with Pam before adding your filling. Once you've added your filling, place the second pie dough on top and crimp/flute the edges closed. Use a sharp knife to make a few slits in the top dough before baking.