Basic Pie Pastry

Makes two 9" pies or one with top crust

3 c flour
1 tsp salt
1 c shortening
4 to 5 TB cold water

Mix flour and salt. Add half the shortening and blend until mixture looks like corn meal. Then add the remainder of shortening and mix in but be careful not to overmix. Mixture should look like small peas. Sprinkle one TB water over mixture at a time until all is moistened. Gather with fingers, form a ball. Divide for upper and lower crusts and form each into a ball. On a lightly floured surface (Mom uses wax paper on top and bottom) flatten and roll until 1/8" thick. If edges split, pinch together. Fit lower crust into pie plate. Put prepared fruit/filling on top of crust. Trim lower crust edge even with pie plate. Moisten the edge. Add top crust and trim 1/2" beyond edge and tuck it under edge of lower crust. Slash upper crust to release steam. Bake as directed on pie recipe.