PIE PASTRY

1 cup flour
Heaping 1/4 teaspoon salt
1/3 cup shortening
2 tablespoons water

Stir together flour and salt. Cut in shortening until it is the size of small peas or smaller. With a fork, stir in the water 1 tablespoon at a time until well mixed. Using hands, gently squeeze the pastry together until it adheres in a ball. Flatten the ball on a sheet of waxed paper. Cover it with a second sheet of waxed paper and roll it out to the desired size. Peel off the top paper and turn the pastry and the bottom sheet of waxed paper over into a pie plate. Carefully peel off the paper. Push the pastry gently to fit in the pie plate. Trim edges to 1/2-inch from the pie plate edge and fold the pastry under so that the fold is flush with the pie plate edge. Crimp or flute edges. Fill and bake according to the pie recipe, or prick the bottom and sides with a fork and bake at 425o for 8 to 10 minutes. For a two-crust pie, double the recipe. Trim the bottom pastry to the plate edge. Trim the top pastry to 1/2-inch from the edge and fold it under the edge of the bottom pastry. Crimp or flute edges.