|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
Sift together flour and salt.
Cut in shortening with pastry-blender or blending fork till pieces are size of small peas.
Sprinkle 1 tablespoon of the water over part of flour-shortening mixture.
Gently toss with fork; push to one side of bowl.
Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.
Repeat till all is moistened.
Gather up with fingers; form in a ball.
On lightly floured surface, flatten ball slightly and roll 1/8 inch thick.
Roll spoke-fashion, from center to edge of dough.
Use light strokes.
Transfer pastry to pie plate, fitting loosely onto bottom and sides.
Trim 1/2 to 1 inch beyond edge; fold under and flute.
Do not prick. (If baked pie shell is needed, prick bottom and sides well with a fork. Bake at 450° till golden, 10 to 12 minutes.)