2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening or lard
6-7 tbsp. cold water
Pie filling
Milk
Sugar

Prepare pastry dough combining flour and salt, cut in shortening. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork, push to side of bowl. Repeat until all is moistened. Form dough into 2 balls.

On floured surface flatten 1 ball of dough. Roll to 12 inch diameter. Transfer to pie plate. Trim pastry even with rim of pie plate. For top crust, roll out second ball of dough; cut slits. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust 1/2 inch beyond the edge of pie plate. Tuck extra pastry under bottom crust; flute. Brush pastry with milk sprinkle with sugar. To prevent excessive browning. Cover edge with foil. Bake as directed in filling recipe. Remove foil after half the baking time.

Pastry for a Lattice-Top Pie: Prepare bottom crust as described in step 1, except trim bottom crust 1/2 inch beyond edge of pie plate. Roll out second ball of dough. Cut into strips 1/2 to 3/4 inch wide. Place filling in pie shell. Lay half the strips on the filled pie at 1 inch intervals. Weave remaining strips to form a lattice. Trim strips even with bottom crust. Fold extra pastry over strips to build up edge. Seal together; flute.