Place flour and salt in medium-size, chilled bowl.

Break up chilled vegetable shortening and cut into flour with a fork or a pastry blender until there are pea-sized pieces of dough.

Slowly add ice water and blend with fork. Do not overwork; blend until just mixed and dough holds together.

Cover with plastic wrap and refrigerate for at least 12 hours.

Remove from refrigerator at least 1 hour before handling.

Pre-heat oven to 350°F

Use your pie crust dough to coat the inside of the mason jars. Pull off small pieces and mold them together on the inside of the glass keeping the thickness of the crust to about ¼ inch.

In bowl mix together apples, sugar, cinnamon, and flour. Making sure apples are completely coated in the dry mixture.

Fill jars with apple mixture until just below the lower rim where the threads for the lid start.

Add 1 pat of butter to the top of the mixture (about 1 tbsp).

Roll out your remaining pie crust to ¼ inch thick and cut ½" strips and weave a lattice top for the pie.

Place jars on a baking sheet and cover them with foil.

Bake for 20 minutes covered and 25-35 minutes uncovered.

When the crust is golden brown remove and let cool before packaging or eating.

*Note: We used wide mouth pint jars and this recipe made 4 pies.