Pie Crust

Mix flour, salt and shortening, 1/3 cup at a time.

Mix until consistency of peas, then add the second 1/3 cup and mix until crumbly.

Add 1/3 cup of milk very slowly until dough is smooth and damp to touch.

Roll out to fit pie pan and never, never re-roll pie crust dough.

You can freeze a double crust.

Put bottom crust fitted in pie pan, lay wax paper on top and then the top crust.

Slip the whole pie crust making into a gallon Ziploc freezer bag and freeze until ready to use.