Perfect Pie Crust(Makes 2) - cooking recipe

Ingredients

1 tsp salt
2/3 c. vegetable shortening (oil will not work)
2 c. flour (self-rising)
3 to 6 Tbsp. cold water

Preparation

Cut shortening into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular.
Add cold water, a little at a time.
Mix quickly and evenly through the flour until the dough just holds together.
Roll half the dough to about one-eighth inch thickness.
Lift edge of pastry cloth and roll crust onto rolling pin.
Line pie pan, allowing 1/2-inch crust to extend over edge.
Add filling.
Roll out top crust, making several gashes to allow escape of steam.
Place over filling allowing top crust to overlap lower crust.
Fold top crust under the lower and crimp edges.
Bake at 425\u00b0 for 35 minutes.