Pastry For Two Crusts - cooking recipe

Ingredients

2 c. flour
1 tsp. salt
2/3 c. shortening plus 2 Tbsp.
4 Tbsp. very cold water

Preparation

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\u00b0 until lightly brown.