Ingredients

Makes 2 X 9-inch pie crusts.

Dissolve 1 tsp (5 mL) of salt in 1 ¼ cup (300 mL) of water and place in freezer.

Place 4 cups (1 L) of all-purpose flour into large bowl. Add 2 cups (500 mL) of shortening and combine until shortening is in pea sized pieces.

Add ice cold water a little bit at a time working through the dough until all the flour is absorbed. Turn out onto a floured surface gently and knead once or twice. Divide into three portions and shape them into discs and cover with plastic wrap. Chill in refrigerator for
30 minutes.

Finally, roll out dough, line your pie plate, crimp edges and return to refrigerator until ready to fill.