two crust pie
1 1/2 cups flour
1/2 cup shortening
1 teaspoon salt
2 1/2 to 3 tablespoons water
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of peas. sprinkle 1 tablespoon of cold water over
part of mixture; gently toss with a fork. Push to the side of the bowl.
repeat until it is all moistened. Form the dough into a ball. On a lightly
floured surface flatten dough with hands. Roll dough from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto 9 inch pie plate. Ease pastry into pie plate.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry.
Make a fluted, roped or scalloped edge.