2/3 c. shortening
1 tsp. salt
2 c. flour
5-6 tbsp. water

Combine flour and salt in large mixing bowl. Cut shortening into flour with pastry blender or two knives until particles are size of small peas. Add water one tablespoon at a time, mixing lightly with fork after each addition. (Use only as much water as is needed to allow mixture to press together). Divide into two balls. Roll onto floured surface. Fold in half for ease in putting into pie pan. Makes 1 double crust.