2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. Jewel shortening
4 to 5 tbsp. ice water

Combine flour and salt in mixing bowl. Cut in 1/3 cup shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Cut in remaining shortening until particles are the size of small peas. Sprinkle water over mixture, 1 tablespoon at a time. Stir lightly with a fork until moist enough to form a ball. Form dough into a ball with hands and divide into 2 balls. Flatten 1 ball on floured board or pastry cloth. Roll gently with floured rolling pin outward from center into a circle about 1 inch larger than pan.

Carefully place pastry in pan and trim flush with rim of pan. Fill with desired pie filling. Roll out remaining dough 1 inch larger than pan. Place on top of filling; fold edges under bottom edge and flute. Cut slits in top to allow steam to escape.