Pie Crust
This recipe makes two double crust pies or four single crust pies.
3 C. Flour
2 C. Butter flavor shortening
In a big bowl cut shortening into flour.
2 t. Salt
1 C. Water
1 C. Flour
In a small bowl mix these together.
Combine all ingredients into big bowl and mix through (will be really gooey and wet). Cover with plastic wrap and let sit in refrigerator for 1 hour. Turn 1/4 of the dough out onto well floured surface and work flour into dough until rollable. With a well floured rolling pin roll to 1/8" thick and put into bottom of pie pan, prick thoroughly with a fork. Repeat process for top crust.
