1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening
3 to 4 tbsp. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed). Gather dough into ball; shape into flattened round or lightly floured board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.