2. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

4. With hands, shape pastry into a ball. (If it is a hot day, wrap in waxed paper and refrigerate 30 minutes.)

5. For a 2-crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.

6. On lightly floured surface with lightly floured stockinette- covered rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.

7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.

8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.

9. With scissors or a sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.

10. Fold overhang under; pinch a high edge; make a decorative edge. Bake pie as recipe directs.