Easy Double Pie Crust

• 2-1/2 cups flour 
• 1 teaspoon salt
• 3/4 cup shortening
• 6 or 7 tablespoons of water
• waxed paper or pastry cloths

I have a confession to make. Pie crust intimidated me for many years. I never actually witnessed my own mother make pie crust, and when my Granny made it, it seemed to just magically appear on her rolling pin. So many recipes were unavailable to me though, as long as I avoided pie crusts, that finally, I decided I would just learn how to make it. That is when I discovered the secret: The crust is easier to manage when it is rolled out between waxed paper or pastry cloths. Eureka! With this one discovery, I have taken the pie crust bull by the horns and made it my own. Pie crust is fun and easy for me now. And if I can tackle this small bit of culinary success, believe me, everyone can.

First get out your trusty big bowl. Measure the flour and salt into it. Stir it up, to evenly distribute the salt. Measure the shortening with a 1/4-cup measuring cup. Scoop up a full quarter cup of shortening and level off the top. Your fingers will get messy. It is just a fact of nature, once I accepted this, making pie crust got a lot easier. Now scoop the shortening out of the cup and plop it into the bowl of flour. Measure the shortening again, 2 more times, making 3/4 cup all together, be sure to level off the top of it each time.