1 c. shortening (Spry, Crisco or lard, my mother used lard)
1/2 c. boiling water
3 c. flour, sifted
1 tsp. salt

Shortening should be at room temperature. Add boiling water and whip until it is very light and creamy. Add flour and salt a little at a time, whipping until you can no longer whip the heavy mixture. Continue to mix until the mass of dough cleans the bowl and can be formed into 1 ball. Refrigerate to chill the dough. After chilled, dough may be used immediately or stored for a couple of days. Enough for 2 double crust pies.