Recipe - Plain Pastry

2 cup Sifted enriched flour
1 teaspoon Salt
2/3 cup Shortening
5 To 7 tablespoons cold water

Sift together flour and salt, cut in shortening with pastryblender or
blending fork till pieces are the size of small peas. Sprinkle water, a
tablespoon at a time, over part of mixture. Gently toss with fork; push to
one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly
; push to moistened part at side. Repeat till all is moistened. Gather up
with fingers; form into ball. For doublecrust pie, divide dough for lower
and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch
thick on lightly floured surface. If edges split, pinch together. Always
roll from center out to edge. Use light strokes. Makes enough pastry for
one 8 or 9inch latticetop pie or one 9 or 10inch doublecrust pie.