Never-Fail Pie Crust

• 2 c. flour
• 1 c. shortening
• 1/2 tsp. salt
• 1/2 c. milk

Sift and stir the flour and salt together. Blend in the shortening with a pastry cutter. You can use two knives if you don't have a pastry cutter. Add the milk and mix it all together with a fork. Refrigerate for about 30 minutes.

This makes one double-crust.