2/3 c. shortening
2 c. sifted flour
1/2 tsp. salt
1/3 c. cold water (may take a little more depends on the weather)

Measure shortening into a bowl. Add salt and half of the flour. With rubber spatula or a spoon, cream together until smooth and satiny. Add water and remaining flour. Continue mixing until mixture clings together and cleans sides of bowl. Proceed as usual for pie crusts. This recipe makes one 9 inch two crust pie or two pastry shells.