1 cup butter flavored shortening
1 teaspoon salt
1/2 cup COLD water
1 egg white for basting (can omit)
This will make ONE pie crust, enough for both the bottom and top. This is a great crust for chicken pot pie. It's not a sweet crust at all.
After you refrigerate put on a floured work space and use a rolling pin to roll out.
Before you add your filling baste the crust with egg whites. Then add your filling. Roll out the rest of the dough for your top crust. I usually cut my top crust into strips with a pizza slicer and weave it. If you don't want to do that just add a rolled out top pinch the bottom and top layer together around the edge. Cut slits into the top for vents.
Weaving the top is easier than you think! It's a simple pattern.