1/3 c  Shortening or lard
1/2 ts Salt
3 tb Cold water
1 c  All-purpose flour

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour
is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can
be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured
cloth covered board.Roll pastry 2″ larger than inverted pie plate,9″ x 1
1/4″Fold pastry into quarters;place in plate.Unfold and ease into
plate,pressing firmly against bottom and side.Trim edge of pastry 1″ from
rim of plate.Fold and roll pastry under, even with plate;flute.