STRAWBERRY RHUBARB PIE CRUST
- 2 cups flour
- 1 tsp salt
- 3/4 cup shortening
- 5 tablespoons cold water
Mix flour and salt.
Cut in the shortening until pieces are pea size.
Slowly add cold water until dough is moistened.
Divide the dough in half
Roll 1 dough ball on lightly floured surface.
Put the first flattened dough onto the pie pan.
Repeat with the second dough ball.
Put the second flattened dough over your pie filling.