Two-Crust Pastry

Ingredients

2 1/3 cups flour, sifted
1 teaspoon salt
3/4 cup plus
2 tablespoons shortening
6-7 tablespoons cold water

Preparation

Place flour and salt in mixing bowl; cut in shortening, using a pastry blender or 2 knives, until particles are the size of peas. Sprinkle in water, 1 tablespoon at a time, mixing with a fork until dough cleans side of bowl. Gather dough into a ball; shape into a flattened round on a lightly floured board. Roll dough 2 inches larger than inverted pie pan; ease dough into pan and trim edge of pastry 1 inch from rim of pan. Fold pastry under, even with pan, and flute. Bake crust at 475° for 8 to 10 minutes, or until lightly browned; or fill and bake as directed in recipe. Cool before filling.

Dividing dough in half before rolling. Line pie pan with half of pastry; fill with desired filling. Roll remaining half of pastry; slit top and place over filling. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed in recipe.

Yield: 1-9 or 10 inch double crust