3/4 c. vegetable shortening
2 1/4 c. sifted flour
1 tsp. salt
1/4 c. water

Sift flour and salt into bowl. Set aside 1/3 cup flour. Cut shortening into remaining flour until pieces are the size of peas. Mix 1/4 cup water with the 1/2 cup flour to form paste. Add paste to shortening-flour mixture.

Mix and shape dough into ball. Divide into 2 parts. Place 1 portion on pastry board dusted with flour. Roll dough with short light strokes, rolling from center to edges, keeping it in circular shape. It should be about 12 inches in diameter. Place in pie plate and trim edges.

Fill with desired filling. Roll out other half of dough to a diameter of about 10 inches. Cut or prick small steam vents. Place on filled pie and trim edges 1/2 inch beyond edge of pie plate. Fold edge under and seal. Flute with fingers or fork. Bake in an oven of the temperature recommended for the pie filling.