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

Combine ingredients as for single crust pastry dough; divide dough in half. Roll out each half into a circle. Place one circle into a 10-inch pie plate and trim even with edges. Fill with pie filling, cover with remaining half of rolled out dough. Press dough edges together and flute with fingertips. Make 3-4 slits in top crust to allow steam to vent.