Mix flour and salt together in large bowl. Cut in shortening using a pastry cutter until pieces are the size of small peas. Time to get messy – using your thumb and index & middle fingers on both hands work dough by smooshing the dough between your fingers until the shortening is worked into the flour. Sprinkle 2 T of water over the dough and mix with a fork until it absorbed. Continue adding water until dough begins to form a ball. Add as little water as possible but enough that the dough holds together when being rolled out. Form it into a ball and divide into two equal balls. Roll out between two sheets of wax paper until the needed size.

For a single-crust: Preheat the oven to 450°F. Place rolled out dough in pie pan. Cut to about ¾” beyond edge. Roll extra edge under the top around the edge and flute. Take a fork and prick the sides and bottom evenly to reduce shrinkage and air bubbles. Bake for 10 – 12 minutes or until lightly brown. Example Chocolate Cream.

For filled single-crust: Follow same as above but do not prick or bake. Follow instructions for your pie filling. Example pumpkin or pecan.

For a filled double crust: Place bottom crust in pie tin. Cut to fit pie tin. Fill with desired filling. Place top crust, cut about ¾” beyond. Fold top dough edge under bottom dough edge and crimp/flute around the pie pan. Cut slits as directed by your recipe. Example apple or blackberry.