1 3/4 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
1/4 c. cold water

Combine flour and salt in small mixer bowl. Add shortening. Beat with an electric mixer on low speed until pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just until moistened (10-15 seconds). Form dough into a ball. Divide into 2 balls. Makes two 9 inch singe crust pastries or one double crust pastry.

For single crust, turn 1 ball of pastry onto floured surface. Roll dough, forming a 12 inch circle. Ease pastry into 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold pastry under, flute edges. If pastry is to be baked without filling, prick bottom and sides. Bake in 450 degree oven 10-12 minutes.

For double crust, prepare 1 dough ball except trim crust even with pie plate. Roll out remaining ball; cut slits for escape of steam. Place over desired filling. Continue as above.