Ingredients:
1 each pie dough shell, top and bottom

1 lb. 4 oz. Flour
14 oz. Shortening
6 oz. Cold water
2 tsp. Salt
1 oz. Sugar, granulated

Method:
Sift flour into a mixing bowl. Add shortening. Cut in until shortening pieces are the size of peas. Dissolve salt and sugar in water. Add water to flour mixture. Mix gently just until water is absorbed. Do not overwork dough. Place dough in a pan and cover with plastic wrap. Refrigerate for 2 -3 hours. Remove dough and roll out on a well-floured work surface. Place in pie tins and trim. Cover and refrigerate until use.

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