3 c. sifted flour
1 c. low cholesterol shortening
Approximately 1 cup warm water
Dash of salt

Sift the flour and salt together. Add shortening and blend it into the flour mixture. Using "hands on" approach, work the flour and shortening until the mixture has the consistency of coarse corn meal. Add water gradually, stirring very lightly and as little as possible. The dough should be light and only slightly sticky. Turn the dough onto a floured surface. Gently work the flour into the dough. Divide into portions which are appropriate for the size of your pie pans.

Gently roll out the dough with a floured rolling pin, double it over and place in the pie tin or glass container. Use as you would any pie recipe. (Suggested oven temperature 375 degrees F.)