Plain Pastry

Sift flour and salt together and cut in shortening with 2 knives or pastry blender.

Add water, using only a small portion at a time, until mixture wil hold together.

Divide dough into 2 parts.

Roll out on floured board to desired size.

Line the pie pan with one piece of dough, being careful not to stretch dough. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough which has been slashed in several places to allow steam to escape while baking. Press edges together with prongs of fork and bake according to recipe for filling selected.

Makes 2 (9-inch) shells or one 2-crust (9-inch) pie.