Patty's No Fail Pie Crust

• 2 cups white flour, sifted
• 1 cup vegetable shortening
• 13 cup water
• 12 teaspoon salt

1. Blend flour, salt, and Crisco with a fork or pastry cutter until well blended.
2. Add water and continue blending until soft dough forms.
3. Form into
4. a ball and refridgerate for one hour before rolling out.
5. Cut ball into
6. halves and roll each half to form the top and bottom crusts.
7. May be frozen
8. for use later.
9. Freeze in a ziplock bag.
10. Allow two hours to thaw before
11. rolling out.

white flour, vegetable shortening, water, salt

Taken from www.food.com/recipe/pattys-no-fail-pie-crust-168537 (may not work)