Categories: Pies 
      Yield: 6 servings 
  
    1/3 c  Of this mixture with water;              -fork, or 
           -with blending fork, 2-tined    
  
  You'll need            For 8' or 9" two-crust pie   For 8" or 9  pie shell 
   
  Sifted all-purpoee flour     2 1/4 cups                   1 1/2 cups Salt 1 
  teasp.                     1/2 teasp. Shortening (except butter, 3/4 cup 
  1/2 cup margarine, or salad oil) Cold water 5 tablesp. 3 tablesp. 
   
  In bowl, mix flour and salt. With pastry blender or 2 knives, 
  scissor-fashion, cut shortening into flour until size of small peas. Blend 
  fingers, blend this into flour mixture until dough holds together. Form 
  pastry into flat round; divide in half for two-crust pie. (lf very warm day 
  refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface. 
  (For two-crust pie, roll out only half of pastry; now follow individual pie 
  recipe. For baked pie shell, see below.) 
   
  Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4 
  tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr. 
  Bake at 450Ü F. 12 to 15 min., or till golden. Peek after 5 min.; if 
  bubbles appear, prick. Cool on wire rack before filling.