Pie Crust

by Roma

3 c. flour

1 c. shortening

34 c. cold water

1/8 t. salt

Mix flour and salt, then cut shortening into flour with a pastry blender.  Add cold water and mix VERY lightly. Do NOT over mix, as it makes the crust tough.  When the dough is in little pieces, put it into a pastry cloth and sort of squeeze it together rather than mixing it. Roll out and add your favorite pie filling.

~Roma's pie crusts are always light and flaky, as they should be.  The secret is in not overmixing.   A favorite expression for a person with a lot of nerve was, 'He has more crust than a lunch wagon pie!'