Pie Crust

(8 or 9-inch)

2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4-5 tablespoons cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons of water can be added if necessary). Divide in half. Roll each out on floured surface with rolling pin until it is 2 inches larger than pie plate.

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To share with a friend is to
See twice the beauty.
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(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 106)