2 c. all-purpose flour, sifted
1 tsp. salt
2/3 c. shortening
5 to 7 tbsp. cold water

For one 8, 9 or 10 inch double-crust or lattice-top pies or two single-crust pies or 6 to 8 tart shells.

Follow directions for single crust pastry. Remember to divide dough for lower and upper crust and form into balls.

For Lattice-Top Pie: Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8 inch thick. Cut strips of pastry 1/2 to 3/4 inches wide with pastry wheel or knife. Lay strips on filled pie at 1-inch intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips. Seal and flute edge.

For Double Crust Pie: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over a rolling pin; then unroll loosely over well filled pie. Trim 1/2 inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired.

If edge of crust browns too quickly, fold strips of foil around rim of crust, covering fluted edge.