makes three 2 crust pies
2 Cups Shortening (I use butter)
5 cups Flour
1 Tsp Salt
Scant Cup of Milk
Combine Shortening and flour until cornmeal consistency.
Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.
Add enough milk to make one cup and mix with fork to dissolve salt.
Slowly add the liquid mixture to the flour/shortening mixture.
Mix gently with fork until fully incorporated/
Form into a ball and let rest for 1/2 an hour.
Divide into six sections and roll for the pie.
This crust freezes well if you only make one or two pies.