by Patrick Kennedy
Put dough in fridge for 30 minutes.
Roll with pin on lightly floured surface - roll two inches larger than upside down pie plate.
Use fork or finger to add a pattern on the pie crust along the edge of the pan before cooking if desired
1 cup flour
1/2 tea salt
1/3 cup plus 1 tablespoon of shortening
2 to 3 tablespoons of cold water
