2 shell flaky pie crust

Directions

1. 1
   Mix salt and flour in a mixing bowl and cut in shortening with a pastry knife until it resembles coarse crumbs.
2. 2
   Mix in water one tablespoon at a time, mixing well after each addition.
3. 3
   Add only enough water until dough holds together.
4. 4
   Form dough into a ball and refridgerate 1 hour.
5. 5
   Divide dough in half.
6. 6
   Roll out on lightly floured surface to about 1/8 inch thickness.
7. 7
   Transfer to your pie plate and add filling.
8. 8
   You can either Roll out the second dough ball for the top crust, or see my streusel topping recipe for a sweet, crunchy topping.
9. 9
   Reserve other dough for your next pie