1. Cut shortening into flour with a fork or pastry blender.
2. Slowly add the water until the dough sticks together and isn't crumbly.
3. That's it! You might not need to use all of the water, and you can always add a little more flour if you accidentally add too much.
Source of recipe: This is my great-grandmother's recipe that I have been making my whole life. I have never found any pie crust that is as simple and versatile and stays together as well as this one. It works perfectly with any recipe that calls for crust, be it dessert pie, pot pie, quiche, whatever, it works!