2/3 c. plus 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Divide pastry in half and shape into two rounds. Roll pastry 2-inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths. Place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2-inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flute.