Two Crust Pastry
2 1/2 cps sifted flour
3/4 cp shortening
1 tsp salt
5 tbsp cold water (about)
1 - Sift flour and salt, add half the shortening, blending it with fork or two knives until mealy.
2 - Add rest of shortening, mixing until particles are the size of navy bean.
3 - Sprinkle water, 1 tbsp at a time, over mixture, adding just enough to moisten.
4 - Press dampened particles together into a ball.
5 - Roll lightly 1/8 inch thick on floured board.
6 - Make lower crust 2 1/2 inches larger than pie pan.
7 - Fit dough into pan, patting pastry with ball of dough.
8 - Trim crust even with edge of plate, moisten edge, fill pie, adjust top crust.
9 - Fold top crust under lower crust, seal edges with tines of fork.