1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
1/4 c. water (about)

Blend flour and salt and blend in shortening with a fork or pastry blender to the consistency of coarse corn meal. Add water, a little at a time, to make crust to just hold together. Pat 1/2 of dough out on floured board and roll to size.