Apple Pie(Crust and Filling)

Measure flour and salt into bowl.

Cut in shortening thoroughly.

Sprinkle with water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 or 2 more tablespoons of water can be added if needed.)

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.

With flour covered rolling pin, roll dough 2-inches larger than inverted pie pan.

Fold pastry into quarters; unfold and ease into pan.

Trim overhang edge of pastry 1-inch from rim of the pan.

Fold and roll pastry edges under, even with pan; flute.

Fill and bake as directed in recipe.