3 tsp. salt
6 cups flour
2 2/3 cups shortening
2 tsp. vinegar
2 eggs, beaten
10-14 tsp. water

(I prefer butter flavored Crisco). Sift flour and salt together. Cut in shortening. Mix eggs, 11 tablespoons water and vinegar. Add to dry ingredients with shortening. Mix well. Add more water if needed. This crust can be used immediately or stored in the refrigerator. It is better to line pie pans with crust, crimp edges and chill in the refrigerator before use or place in freezer in airtight container until ready for use.

Makes 2 double crust pies plus one single crust. (8-9 inch)