In a large bowl, swift flour and salt. using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.

Add sour cream to flour mixture and mix with your fingers. Gradually, add chilled water and continue to mix with fingers till dough holds together. Form dough into two flat balls, wrap in plastic wrap and chill for 30mins.

FOR FRUIT PIES: Heat oven 425°F. Roll 1 dough ball into a 13inch round on a lightly floured surface. Fold crust in half and carefully place into a 9 1/2 in. deep dish pie pan. Trim crust edge leaving a 1/2inch edge overall pie pan rim. Fill pie with the fruit filling. Roll the remaining dough ball into a 12inch round, place on top of fruit filling and fold the edge under the bottom crust..Pinch the edge with fingers to seal and make a decorative edge. Make 5-6 steam slits on top crust. Mix 1tblsp with water and egg yolk in a small bowl and brush top crust. Bake on middle rack for 35min. or until crust is golden brown. Cool before serving.

FOR EMPANADAS: Divide crust into 24 balls. Prepare your favorite filling. Roll each ball 7-8 inch round, place 1-2 tblsp filling in center and fold crust over. Roll and pinch the crust edges together and cut 1 slit on top for steam release. You can brush snowboard with egg yolk n sprinkle with brown sugar if they are sweet not savory.

FOR CHICKEN POT PIE: Combine 1 Bag mixed vegetables with 2cups of raw chicken breast chunks 1cup of diced potatoes, 1 can cream of chicken soup and salt and pepper for taste. Follow the directions used for making the fruit pie.