App Name -

Instructions
Cut shortening into the dry ingredients, until it resembles crumbs.
Add wet ingredients a little at a time while stirring with a fork.
You can also use your hands a bit, but the dough doesn’t like warm hands. It must be kept cold.
Form into 3 equal balls, wrap in plastic wrap, and chill for 15-30 minutes minimum. Can be chilled overnight.
Place a piece of plastic wrap on the counter, open the ball of dough and use the plastic wrap from the ball as the top piece. Roll out the dough gingerly between the sheets of plastic wrap. Once the dough reaches 6-8” inches width, remove the plastic and sprinkle lightly with flour. When rolling, use enough flour to not have the dough stick to anything, but not too much so that it dries it out. Start from the middle and work out towards the edges in an even pattern. Try and not let it crack. You may use small amounts of water to seal up the cracks as you roll. Try not to pull or stretch the dough, as this causes it to shrink a lot while baking. Once rolled out correctly, roll the dough around the rolling pin to lift it up. Unroll the dough over the pie pan. Be gentle so as to not tear or crack the dough. Pie crusts take a lot of practice. Cream pies need a blind bake, fruit pies do not. When in doubt, ask Mom.