2/3 c. and 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4-5 tbsp. cold water

Cut shortening into flour and salt until size of peas, sprinkle into water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1-2 teaspoons water can be added if needed. Gather pastry into a ball. Shape into flattened round, divide into halves and shape into 2 rounds. Roll pastry (2 inches larger then inverted pie plate) with floured rolling pin (spread thin layer flour on countertop to prevent sticking.)

When ready, place into pie plate. Place desired filling in. Trim over hang 1/2 inch from rim of place. Place top crust on. Cut slits so steam can escape. Rub water between crusts with fingers then press two crusts together with fork.