Categories: Pies 
      Yield: 6 servings 
  
      1    Teasp. 
  
  You'll need            For 8 or 9" Two-crust pie    For 8 or 9" pie shell 
   
  Sifted all-purpose flour    2 1/4 cups                1 cup plus 2 Tablesp. 
  Salt                        1 teasp.                  1/2 teasp. Shortening 
  (except butter,  3/4 cup plus 2 tablesp.   7 tablesp. margarine, or salad 
  oil) Cold water 5 to 5 1/2 tablesp. About 2 tablesp. plus 
   
  In bowl, mix flour and salt. With pastry blender or 2 knives, 
  scissor-fashion, cut two thirds of shortening into flour until like corn 
  meal-for tenderness. Cut in remaining shortening until like large peas-for 
  flakiness. (Or cut in all at once until like coarse meal.) Sprinkle water, 
  1 tablesp. at a time, over different parts of mixture, tossing quickly with 
  fork until all particles cling together when pressed gently and form dough 
  that clings to fork. (Use only enough water to make particles cling 
  together-they should not be wet or slippery. Amount may vary with flour.) 
  Form pastry into ball; divide in half for two-crust pie. (If 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 8" or 9" 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.