3⁄4 Cup (12 tbs) (Except Butter, Margarine, Or Salad Oil, At Room Temperature)
5 Tablespoon (Cold)
1. In bowl, mix flour and salt. With pastry blender or 2 knives, scissor-fashion, cut in shortening until size of peas.
2. Blend 1/3 cup flour-shortening mixture with water. Add to rest of flour mixture; with fork or fingers, mix until dough holds together.
3. Form pastry into smooth ball between cupped hands; roll out. Or if very warm day, wrap in waxed paper or foil; refrigerate up to 1/2 hr.; then roll.