Flaky Pastry

Add the salt to the flour.

Soften shortening and margarine, blending thoroughly with a broad bladed knife.

Divide softened fat into quarters and rub one portion into the flour and salt. Now mix an elastic dough with about 1/4 pint of cold water, adding a squeeze of lemon juice.

Place the dough on a floured board and roll out into an oblong, keeping the sides straight.

"Flake" 1/4 of fat into small pieces over 2/3 of the dough.

Dredge the entire surface with flour and fold the bottom 1/3 up and the top 1/3 down. Turn the pastry to bring folded edge to the right; repeat rolling, flaking and folding twice more.