2 c. sifted flour
3/4 tsp. salt
2/3 c. shortening
4 to 6 tbsp. cold water

Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water using only a small portion at a time, until mixture will hold together. Divide dough into two parts. Roll out on floured board for desired size.

Line the pie pan with one pieces of dough. After filling is placed in pastry, dampen edges of lower crust with cold water, and cover with remaining dough which has been rolled out and slashed in several places to allow steam to escape while baking. Press edges together with prongs and bake according to recipe for filling selected. Makes one 2-crust 9-inch pie.