Favorite Pastry(2-Crust Pie)

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.