Pastry for Double Crust Pie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6-7 tablespoons COLD water (I use ice water)

In a mixing bowl, food processor or blender, stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.

On a lightly floured surface (I use waxed paper underneath flour), flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, roll remaining dough. Cut slits to allow steam to escape. (Try some decorative designs with your slits!) Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beynd edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed above.