2 cups flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
Sift flour and salt, add shortening. Cut the pastry-blender, blending fork
or knife, or use fingers until the pieces are the size of small peas. Add
water by teaspoon full, tossing with a fork until all the flour coated bits
of fat are barely dampened. Press mixture together to form a ball. Do not
knead but gently press together. Divide for lower and upper crust. Chill
before using.
Note: This recipe makes enough dough for a 10-inch double crust pie. Divide
recipe in half for one pie shell. Cook pie shell at 375°F for 10 minutes.