Pie Crust, 10" 2-crust

2.5C / 10 oz flour
1T sugar
1t salt
3/4C /6 oz vegetable shortening
8T cold water
  1. Whisk the dry ingredients together, then rub the shortening in till it resembles a coarse meal with large and small lumps.
  2. Dribble the water in while mixing the dough with a fork. Continue adding water till the dough coheres--you may not need all the water.
  3. Divide the dough in two. Squash it into two disks about 3/4 inch thick, wrap in plastic wrap, and chill in the refrigerator for an hour or so before rolling out.