1/3 c  Of this mixture with water;
-with blending fork, 2-tined
-fork, or
For 8 or 9" two-crust pie
2 1/4 c  Sifted all-purpose flour
1 ts Salt
3/4 c  Shortening (except butter,
-margarine, or salad oil)
5 tb Cold water
For 8 or 9" pie shell
1 1/2 c  Sifted all-purpose flour
1/2 ts Salt
1/2 c  Shortening (except butter,
-margarine or salad oil)
3 tb Cold water

In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)

Fit pastry into 8″ or 9″ pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450 F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.