2 2/3 c. flour
1 tsp. salt (unleveled)
1 c. shortening (I add a spponful extra)
Mix until crumbly, approx. the size of peas. Do not over mix, this is what helps make the crust flakey.
7-8 tbs. water
Add water until there is no cracking in the dough. Use as desired.
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