SINGLE PASTRY:

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

DOUBLE PASTRY:

2 c. sifted all-purpose flour
2/3 c. shortening
1 tsp. salt
5-7 tbsp. cold water

Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas (for extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal--cut in the remaining until the mixture is like small peas).

Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat until all of the mixture is moistened, then form mixture into a small ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until 1/8-inch thick.

To bake single-crust pie shells: fit pastry into pie plate and trim 1/2 to 1 inch beyond edge. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake in 450 degree oven for 10-12 minutes or until golden brown.