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

Mix all ingredients together in mixing bowl. Cut into small pieces using a pastry blender, or two knives. Add water and mix well. Roll half the dough on a floured surface with floured rolling pin until pastry is size needed for pie plate. Repeat for top crust. For pie shells prick dough with fork before baking 12-15 minutes at 425 degrees. For fruit pies follow directions given for the filling. Makes 2 pie shells, or 1 (8-inch) double crust.