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

Cut shortening into flour and salt until the size of peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons extra water can be added if needed.)

Divide pastry into 2 flattened rounds. Roll on floured surface. Roll one round 2 inches larger than top of pie pan, fold in fourths, put in pie pan and unfold ease into corners (try not to pull). Roll other round, fold, cut slits, place over filling, unfold.