3/4 c. shortening
1/4 c. boiling water
2 c. flour
pinch salt

In deep bowl, work boiling water into shortening with whisk or fork until all water is absorbed and shortening is light and fluffy like batter. Add flour, a little at a time. Mix in a pinch of salt. If necessary, add tiny amount of water to achieve correct texture. Roll out into 2 crusts (or roll out 1 crust and keep the other half of dough in covered bowl for up to 1 week.)