2 1/2 c. sifted all-purpose flour
1 tsp. salt
3/4 c. Crisco at room temperature
5 tbsp. cold tap water

In bowl, mix flour and salt. With pastry blender or 2 knives, scissor-fashion, cut shortening until size of peas. Blend 1/3 cup flour-shortening mixture with water. Add to rest of flour mixture, with fork or fingers, mix until dough holds together.

Form pastry into smooth ball between hands, roll out or if very warm day, wrap in waxed paper or foil, refrigerate up to 1/2 hour, then roll. Makes 1 (8 or 9 inch) 2-crust pie, two (8 or 9 inch) 1 crust pie, 8 to 10 (3 inch) tart shells.

For one crust or deep-dish pie, use 1 1/2 cup flour, 1/2 teaspoon salt, 1/2 cup Crisco shortening, and 3 tablespoons water.