2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
5 or 6 tbsp. ice water

Combine flour and salt in mixing bowl. With pastry blender or two knives, cut in shortening until little balls about the size of peas are formed. Sprinkle water onto flour, one tablespoon at a time. Mix lightly with fork until all flour is moistened.

Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. (Divide dough for two-crust pie into 2 equal balls.) Flatten with hand on lightly floured cloth-covered board. Roll out 1/8 inch thick. Fold pastry in half and carefully transfer to pan.

Moisten edge of bottom pastry with water. Place folded pastry evenly on filling. Unfold. Fold edge of top pastry under lower pastry. Seal by pressing together with fingers on edge of pan.

To prevent edge from browning rapidly, cover with 1 1/2 inch strip of aluminum foil before baking. Remove 15 minutes before end of baking. Bake according to recipe below.

APPLE PIE:

1/2 to 3/4 c. sugar
3 tbsp. all-purpose flour
3/4 tsp. cinnamon or nutmeg
4 to 5 c. sliced pared apples
1 tbsp. butter

Heat oven to 425 degrees. Mix sugar, flour, spice; mix lightly through apples. Heap into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake 50 to 60 minutes until crust is browned and apples are cooked.