Pastry for Two Crusts

Sift flour and salt together.

Cut in shortening.

Sprinkle water into flour-shortening mixture a little at a time.

Mix dough thoroughly until it cleans the sides of the bowl.

Gather the dough together with your hands and press firmly into a ball. Divide dough in half and roll out on lightly floured surface. Roll from center out to form circle 1-inch larger than pie pan. Fold in half to transfer to pan easier.

Unfold.

Fill with filling; moisten rim.

Top with top crust and flute edges.

If a shell only is needed, after putting bottom crust in pan, flute edges; prick bottom crust and bake at 425° until lightly brown.