2 1/4 c. flour, sifted
1/2 tsp. salt
2/3 c. shortening, chilled
1/3 c. cold water

Sift flour with salt into mixing bowl. Cut in the shortening with a pastry blender or fork until the particles are the size of a pea. Add water very gradually by sprinkling it in. Do not get the crumbs too fine and beware of getting too wet. Handle the dough as little as possible. Form lightly into 2 balls and chill. Roll out on floured board to 1/8 inch thickness.