Pie Crust, 9" 2-crust

2C/10 oz flour
2t sugar
3/4t salt
2/3C /5 oz vegetable shortening
6T 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.