2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
4 tbsp. cold water

Measure flour and sift with salt. Add shortening (at room temperature) and blend with pastry blender or 2 knives; add water. Roll to 1/8-inch thick and line pie pans. Prick pastry and bake at 425°F for 12 to 15 minutes.

Yields 2 (8-inch) pie crusts.