3 c. flour
1 c. shortening (Crisco or lard)
1/2 c. cold water (scant)
1 tsp. salt

Cut shortening into flour and salt until thoroughly blended; add water. (Water should be sufficient to cause mixture to hold together nicely.) This recipe is sufficient for 2 (10-inch) 2-crust pies.

The pastry can be placed in the refrigerator and used several days later, if desired, or only 1/2 of the recipe may be used to make 2 pie crusts.