|Shortening||7 Tablespoon (2/3 Cup Plus 2 Tablespoon)|
|All purpose flour||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Cold water||3 Tablespoon|
Cut shortening into flour and salt until particles are size of small peas.
Mix egg and water; stir into flour mixture until all flour is moistened.
Gather pastry into a ball; divide into halves and shape into 2 flattened rounds.
Place one round on lightly floured cloth-covered board.
Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.
Fold pastry into quarters; unfold and ease into plate.
Turn filling into pastry-lined pie plate.
Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry 1 inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal securely.