Standard Pastry For A Two Crust Pie - cooking recipe

Ingredients

2/3 c. plus 2 Tbsp. butter flavored Crisco
2 c. all-purpose flour
1 tsp. salt
4 to 5 Tbsp. cold water

Preparation

Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Divide pastry into two balls and flatten and shape into 2 rounds on floured surface.
Roll pastry 2-inches larger than inverted pan.
Fold pastry into quarters; unfold and ease into pie pan, pressing firmly against bottom and side.
Fill and top with top crust and flute.
Don't forget to cut slits in top crust so steam can escape.
Cover edge with 3-inch strip of aluminum foil to prevent excessive browning.
Take off during last 15 minutes of baking.
Bake as recipe calls.