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

Combine flour and salt in mixing bowl. Cut in shortening until the consistency of coarse cornmeal. Sprinkle on water, 1 tablespoon at a time, until it holds together when pressed gently but not sticky. Roll out between waxed paper. Makes:

2 crusts for 8 or 9 inch pie

1 crust for 9 or 10 inch pie with latticed top.

From Farm Journal's Homemade Pies, Cookies and Bread, Greenwich House, Distributed by Crown Publishers, Inc. N.Y.