2 1/4 c. flour
1 tsp. salt
3/4 c. shortening
4-5 tbsp. ice water

Mix flour and salt in a bowl. Cut in shortening with a pastry blender, two knives, or a fork until the pieces are the size of peas. Blend together 1/3 of this mixture and water and add to the remaining flour mixture. Mix with a fork or fingers until dough holds together and can be shaped into a ball. Divide the dough into 2 parts.

On a lightly floured board, roll 1/2 of the dough with short, light strokes. Roll from center to outer edges keeping it round (about 10 inches in diameter) and uniformly thin (1/8 inch thick). Place in pie plate, being careful not to pull or stretch the dough.

With knife, trim edge of dough even with edge of plate. Roll out the other half of the dough in the same manner. Cut or prick small steam vents. Place the filling in the pastry-lined pie plate and top with this pastry. Trim edges about 1/2 inch beyond edge of plate. Fold this under the edge of the bottom crust. Seal by fluting with fingers or fork. Bake at temperature required for filling.