1. In a large bowl, cut shortening into flour, sugar (if using) and salt with a pastry blender until mixture resembles coarse crumbs.
2. Combine the 1/3c flour and 1/2c water to make a slurry. Pour over cumbled shortening mixture and mix till just combined.
3. Turn out dough onto a floured surface and form into a round.
4. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.
5. Refrigerate for about 30 minutes to set. (This will make rolling it out much easier. If you don’t need a double crust, you can freeze one half of the dough and use it later.)
6. When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn’t go well the first time, it’s okay. Just crumple it back into a ball and try again. It’s VERY forgiving.
7. Makes 1 double crust

TO USE FOR A PIE – Follow the baking directions of your pie filling recipe.