Pastry For Two Crusts

Directions

1. 1
   Sift flour and salt together.
2. 2
   Cut in shortening.
3. 3
   Sprinkle water into flour-shortening mixture a little at a time.
4. 4
   Mix dough thoroughly until it cleans the sides of the bowl.
5. 5
   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.
6. 6
   Unfold.
7. 7
   Fill with filling; moisten rim.
8. 8
   Top with top crust and flute edges.
9. 9
   If a shell only is needed, after putting bottom crust in pan, flute edges; prick bottom crust and bake at 425° until lightly brown.