Carla's Pie Crust Recipe

2 1/4 cups flour
1 tsp. salt
3/4 c. shortening
6 T. cold water (If It feels dry, add one more)

In a large bowl, combine flour and salt. Pack down shortening in measuring cup. Add to flour mixture. Cut in the shortening with a pastry blender, until mixture doesn't look "flour-y" any more. Sprinkle in 3 T. of water. Fluff with a fork. Don't stir! Sprinkle in 3 more T. of water. Fluff with a fork. With hands divide mixture in half. Press together into a ball with your hands. You will have two dough balls.

Lightly flour and pastry cloth and rolling pin with a sleeve. Press dough ball into a flat circle about 3/4" thick. Press edges together to get rid of cracks. Roll dough from the center outwards until circle is big enough for your pie plate. Pat into the pie plate. Cut edge 1" wider than top. Put in filling. Roll out top crust and place on top. Wet edges of bottom crust with water to seal the edges. Press edges together. Trim edge 1" wider than the top. Fold the crust under toward the outside, not the inside. Wave edge with fingers. Cut vents in the top for steam.

Bake at 450 degrees for 10 minutes. Turn oven down to 350 degrees bake for 30-40 minutes more.