Double Pie Crust
|Flour||2 Cup (32 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Cut flour, shortening and salt.
Add water and work it up with your hands.
Squeeze it into 2 pieces.
Roll out on floured board and put in pie pan; bake.
This should be rolled pretty thin.
Recipe can be doubled or tripled.
Put surplus in refrigerator; will keep several days.