2 C flour
1 tsp salt
2/3 C lard or 3/4 C Crisco ( I prefer lard it makes a flakier crust)
5 -7 Tbsp cold water (or 7-Up)
Cut shortening into flour and salt until mixture resembles coarse corn meal. Using a fork, stir in water 1 Tbsp at a time until the mixture clings in clumps. Knead only until smooth (do not over knead) Roll 1/2 of dough to 1/8 inch thickness and place in pan. Roll second crust in the same way.
To keep edges from burning trim the dough 1 inch away from the pan and fold it under making it thicker. Then flute it with your fingers not a fork.
Speed tip: Using a large bowl multiply this recipe 6 -10 times and do not add the water. This makes a pre-mixed pie crust mix that will remain stable in your cupboard for many months. To use just mix 3 C of mix for each double crust pie and add water.