2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. shortening
5-7 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 of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moisten part at side. Repeat until all is moistened. Gather up with fingers; form into a ball. (For two-crust pie, divide dough for upper and lower crust. Form each in ball.)

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. Slash upper crust with your own design. Trim lower crust evenly with rim of pie plate, moisten the edge. Add top crust; trim 1/2 inch beyond edge; tuck it under edge of lower crust-this seals in juice. Crimp edge. Bake as directed in the pie recipe you are using.