FIRST PART:

3/4 c. flour
3/4 c. water
3 tsp. salt

Dissolve salt in water, then add to flour and mix to a thin paste; set aside.

SECOND PART:

4 c. flour
2 c. shortening

Cut shortening into flour mixture; add paste (1st Part) and mix until it doughs up. Makes 4 (8") pie crusts. Will keep in refrigerator for 2 weeks or freeze.