Ingredients
2 cups all-purpose flour3/4 teaspoon salt2/3 cup shortening6 to 7 tablespoons cold water
Preparation
In a bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim even with rim. Add desired filling.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
