1 1/2 c. all-purpose flour, sifted
1/2 tsp. salt
1/2 c. shortening
4 to 5 tbsp. cold water

For one single crust pie or 4 to 6 tart shells.

Sift flour and salt together. Cut in shortening with pastry blender until pieces are the size of small peas. (For extra tender pastry, cut in half the shortening, until like cornmeal. Cut in remaining until like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until 1/8 inch thick. Fit pastry into pie plate; trim 1/2 to 1 inch beyond edge. Fold under and flute edge by pressing dough with forefinger against wedge; made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake at 450 degrees for 10 to 12 minutes or until golden.