|9 inch pie crust||1|
|Shortening/1/3 cup lard||6 1⁄2 Tablespoon (1/3 Cup Plus 1 Tablespoon)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
|Double 9 inch crust pie||1|
|Shortening/2/3 cup lard||12 1⁄2 Tablespoon|
|All purpose flour/Unbleached flour||2 Cup (32 tbs)|
|Cold water||5 Tablespoon|
Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered surface.
(For Two-Crust Pie, divide pastry in half and shape into 2 rounds.)