2 cups flour
1 teaspoon salt
2/3 cup shortening
7 tablespoons cold water
Mix the flour and salt together and then cut the shortening (vegetable shortening, like Crisco) into the flour until it is small pea size.
Add the water and mix together with a fork jsut until it starts to come together. DO NOT PLAY WITH THE DOUGH or it will get tough.
Turn it out on a floured counter and roll it out. This will not look pretty, and you will lose some flour, but if done correctly it will make the crust flaky.
This recipe will make enough dough for two single pies or one pie with a top and of course, some leftover dough for pie dough cookies.
Bake at 350°, without filling, for about 20 minutes or until a nice golden color.
Let cool and fill with favorite non-bake filling.
If you want to bake the filling in it, pour the filling in and the bake at 350° following the pie instructions for the filling.
If putting a top crust on the pie, make sure to crimp the edges and cut vent holes in the top crust. If I am baking an apple pie, I cut an apple, if it is a peach pie, I cut a peach, etc.