Double Crust (for two pie crusts or one top and bottom)
Single Crust (for one pie crust)
Instructions
Stir together flour and salt. Cut in shortening until pieces are size of small peas. Sprinkle 1 T of water over portion of mixture and gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half into a ball. Roll out dough and place directly into pie plate or store between waxed paper sheets in fridge or freezer.
