10-inch double-crust pie
2 c. flour
1 tsp. salt
2/3 c. shortening
7 tbsp. cold water

Sift flour and salt and cut in half of the shortening until the mixture looks like cornmeal. Then cut in the remaining flour mixture until the pieces are the size of peas. Sprinkle water, a tablespoon at a time, over part of mixture.

Mix gently with a fork and push to the side of the bowl. Repeat until all is moistened. Gather it up and form a ball. Cut in half and roll for top and bottom crust.