1 1/4 c  All-purpose flour
1/2 ts Salt
1/3 c  Shortening or lard
4 tb Cold water
1 tb Sugar
1 tb Lemon juice
1/2 ts Grated lemon peel

In mixing bowl stir together flour, sugar, lemon peel & salt. Cut in
shortening or lard until pieces are the size of small peas. Mix water
& lemon juice. Sprinkle with 1 Tbls. water over part of the mixture;
gently toss with a fork. Push to side of bowl. Repeat until all is
moistened. Form dough into a ball. On a lightly floured surface
flatten dough with hands. Roll dough from center to edge, forming a
circle about 12″ in diameter. Wrap pastry around rolling pin. Unroll
onto a 9″ pie plate. Ease pastry into plate, being careful not to
stretch. Trim to 1/2 inch beyond edge of plate; fold under extra
pastry. Make a flute, rope shaped or scalloped edge. Do not prick
pastry. Bake as directed in individual recipe.