This recipe makes a lot--between four and five separate crusts (two double-crust pies and one one-crust pie with the leftovers). So it's great when you have a lot of pies to make at once (can you say THANKSGIVING?!) Otherwise you may want to divide it in half.
4 c. flour
1 tsp. salt
1 Tblsp. sugar
2 c. shortening
1 c. cold water (you may need a little more)
1. Mix salt, sugar, and flour. Cut in shortening. Add water and blend together with a fork until all dough is moist.
2. Turn out on floured surface (dough may not be holding together very well yet, but with kneading, it will). Knead five or six times. (The less you handle the dough the more tender the crust will be.)
3. Divide into four pieces; each will make a separate pie crust.
Four a double-crust pie, I recommend cutting out the vents in the top before putting the top crust on. It makes it a lot easier! Brush with egg wash or milk (I use milk). You may also sprinkle with a little sugar to give it a bit of a sparkly look.