Two-Pie Crust

• 2 cups flour
• 1 tsp. salt
• 2/3 cup shortening
• 4–5 tbsp. water

Mix flour and salt, cut in shortening thoroughly and finely. Sprinkle water gradually over mixture a teaspoon at a time, tossing lightly with a fork after each addition. Stir with fork until all four particles are moistened. (Dough may look crumbly at this stage.) Gather dough together with hand until it cleans the bowl. Work with hands until dough holds together. (A few more drops of water may be added if needed.) Press firmly into a ball. Divide in two and roll.