Pastry

Directions

1. 1
   1. Measure flour into a large bowl.
2. 2
   2. Mix in salt.
3. 3
   3. With a pastry blender or two knives, cut in shortening until the consistency of coarse meal with a few larger pieces. The goal is to coat each particle of flour with shortening.
4. 4
   4. Sprinkle one tablespoon cold water at a time onto dry parts of the flour and shortening mixture. Mash into mixture with a fork until moistened. Add only enough so that when mixed LIGHTLY with a fork, the dough clings together and cleans easily from the bowl.
5. 5
   5. Wrap and chill until ready to use. Alternately, roll, place in pie plate, wrap and put in refrigerator for a little before filling and baking. Although this step is not necessary, I find it may produce a flakier crust.