Combine flour and salt.
Cut in shortening with pastry cutter or 2 forks

Add ice water (without the ice) in small increments, mixing gently with a fork until it will hold into a ball. The more you work the dough, the tougher it will be.

Form 2 balls. Roll half the dough to 1/8 inch. Tip: roll lightly in all directions in order to keep it basically round. If it starts to split, pinch together and roll across the split.

Line pie pan. Tip: to prevent tearing, fold in half and slide into pan.

Add filling. See “homemade Cherry pie filling” or “delicious chicken pot pie” for ideas.

Roll out second crust same as above, fold in half and lay on top. Both crusts should hang over the edge all around.

Trim edges. Tuck top edge under bottom edge.

Crimp with a fork or make a fluted edge with finger tips.

Don’t throw away the crust scraps! Lay them out on a cookie sheet, dot with a little butter and sprinkle with cinnamon sugar. Bake at 350• F for about 10-15 min until browned. It’s a great little sweet treat to nibble on!