Plain Pastry (Double Crust for 9 Inch Pie)

• 2 cups all purpose flour, sifted
• 1 tsp. salt
• ¾ cup shortening
• 5 to 6 tbsp. ice water

Combine flour and salt in a mixing bowl. With a pastry blender or two knives cut in shortening until uniform, mixture should be fairly coarse. Sprinkle with water a little at a time. Work dough into two balls. Flatten slightly and with a rolling pin roll out each ball on a pastry cloth or floured board. Roll pastry out to fit into a nine inch pie pan and for the top crust.
For a two-crust pie follow individual pie recipe.