Basic Pie Crust

The technique of making a pie that is,
you either have it or you don't.
Rolling out a good pie crust is
not something you can teach in words,
you have to be shown in person and
some days they come out better than others.
I learned how to make the best pie crust
from my Grandmother who was a wizz when it
came to rolling out a piece of pie dough.
She would make enough for six pies at a time
and freeze them for future pies.

Ingredients:
2 cups flour and more for rolling out dough
2 tablespoons vegetable shortning or butter
2 tablespoons really cold water
1/2 teaspoon salt 1/2 teaspoon white sugar

Directions:
Place the flour,sugar and salt in a large bowl.
Using a fork cut the shortening into the flour.
When well combined make a well in the center
and place 1 tablespoon of the water in it.
Gently stir using a large spoon and remove
what sticks on the spoon to a floured work surface.
Repeat. Using your floured hands gently form into
a baseball size ball of dough.
Using a floured rolling pin work dough
as little as possible and roll out dough into a circle.
To move pie crust from work surface
roll the crust onto the floured rolling pin,
and un roll it into a pie plate or plastic sheet
to freeze for a later use.