1 1/2 c. all-purpose flour, sifted
1/2 tsp. salt
1/2 c. shortening
4 to 5 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 the shortening until like cornmeal. Cut in remaining until like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a 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. Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8 inch thick.