Directions

• Sift together the flour and salt.
• Cut in cold shortening & butter with a pastry knife until well distributed.
• Sprinkle, a little at a time with water and toss with a fork.
• Gather up gently into a ball. (Try not to over handle the dough as this would cause the gluten to break down and your crust won’t be as flaky).
• Divide in thirds and roll each portion out on a floured surface & line the pie pans.
• Makes 3 9” pie shells (or 1 9” inch and 1 10” inch pie shell).