Pie crust

1. Cut flour, salt and shortening together until shortening is about small pea sized. Add cold water a tablespoon at a time until dough pulls away from the bowl.

2. Turn dough out onto a floured surface. If making double crust divide dough into 2 parts.

3. Dust top of dough with flour and roll out using floured rolling pin. Use just enough flour to keep dough from sticking to the counter and rolling pin.

4. Roll into circle that will extend about 1" beyond lip of pie plate when inserted. Prick a few times with fork.

5. If making 2 crusts, top crust should cover pie plate ... pinch around edge and trim.

6. Note: This recipe works great for dessert pies and also meat pies for Main Course.