2 1/4 c. sifted all purpose flour or cake flour
3/4 tsp. salt
3/4 c. shortening
About 5 tbsp. cold or ice water

Makes crust for 1 (2 crust) pie or 2 single crust pie shell.

1. Sift flour and salt together, cut in shortening with two knives or pastry blender, until particles are the size of a peas.

2. Sprinkle the water, a few drops at a time, over the flour, working it in lightly with a fork until all particles are moist. Add enough water so pastry forms a ball. The less water you use, the more tender the crust.

3. The pastry is ready to roll out as directed by recipe, using a rolling pin with quick light strokes, or wrap in waxed paper and chill about 1 hour. Chilled pastry is easier to handle.

Packaged pie crust are also good and only require adding water.