PASTRY FOR TWO-CRUST PIE

PASTRY FOR TWO-CRUST PIE

Cut 2/3 cup plus 2 tablespoons shortening into 2 cups all- ,
purpose flour* and 1 teaspoon salt. Add 4 to 5 tablespoops
cold water, 1 tablespoon at a time, mixing until pastry
almost cleans side of bowl (1 to 2 teaspoons water can be
added if necessary). Gather pastry into a ball; divide in
half and shape into 2 flattened rounds on lightly floured
cloth-covered board. Roll1 round 2 inches larger than in-
verted 9-inch pie plate. Fold into quarters and place in
plate as pictured. Unfold and ease into plate. Roll second
round. Fold into quarters; cut slits so steam can escape. "
*If using self-rising flour, omit salt.