1 1/4 c. all-purpose flour
1/2 tsp. salt
1/3 c. shortening or lard
3-4 tbsp. cold water

Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat procedure until all is moistened. Form dough into a ball.

On lightly floured surface, flatten dough with hands, roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Roll onto a 9 inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim edge 1/2 to 1 inch beyond edge of pie plate; fold excess under. Flute edge.

For a baked pie shell, prick bottom and sides. Bake in 450 degree oven for 10-12 minutes. Or, line pastry with foil and fill with dry beans. Bake in 450 degree oven for 5 minutes longer or until golden brown. Makes 1 9 inch pastry shell.