1 1/2 c. flour
1/4 c. cold water
1/2 c. shortening
1/2 tsp. salt

Sift flour, measure, and sift with salt. Cut in shortening with 2 spatulas until mixture is coarse and granular. Work water in lightly with a spatula until little balls of dough just hang together in one large ball. Turn 1/2 the pastry onto a lightly floured board. Roll into sheet 1/8" thick, shape pastry to fit pie pan. Roll remainder for top crust, pastry strips or a second lower crust.