pie crust

2 cups flour
1 tsp salt
1 cup shortening
¼ cup ice water

Measure water and put ice cube in to chill. Mix flour and salt together. Cut in shortening with a pastry blender until crumbly. Stir in ice water with a fork until dough holds together. Form into ball, wrap in plastic wrap and stick in fridge while you make pie. When you take it out to use it, cut in half, one for top and other for the bottom. Use floured surface to roll out. When you make the pie, before you put in oven put foil around edges so they don’t burn. When I use these measurements I double, better to have enough crust then to run out, especially if you braid the top of your pie.