FOR ONE 9 OR 10 INCH DOUBLE CRUST PIE:

2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. shortening
5 to 7 tbsp. cold water

Sift together flour and salt. Cut in shortening with pastry blender or blending fork until pieces are size of small peas. Sprinkle 1 tablespoon water over part of flour mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened.

Gather up with fingers and form into a ball, divide into 2 balls for upper and lower crust. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke fashion, going from center to edge of dough. Use light strokes.

To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides. Trim lower crust even with rim of pie plate, moisten edge. Add top crust; trim 1/2 inch beyond edge; tuck under lower crust - this seals in juice. Crimp edge and bake as directed in pie recipe you are using.