3 c. flour
1 c. Crisco shortening
1/2 c. cold water
2 tsp. salt
Wax paper
1 beaten egg yolk mixed with 2 tsp. water to be used as pie glaze
Pie filling of choice

Measure flour on counter or board. Add salt. Cut in Crisco. Form little balls. Sprinkle cold water. Form into big dough ball. Wrap in wax paper. Chill until ready to roll into pie shell. When rolling, divide dough in half. Place between 2 pieces of wax paper. Rolling pin never touches dough! Roll into 10-12 inch circle. Place half in bottom of pie plate. Add filling of your cookie. Repeat process for top of pie making slits in top crust for steam to escape. Place on pie. Crimp edges. Brush with egg yolk. Bake according to type of filling.