Pastry for Double-Crust Pie

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening or lard
• 6 to 7 tablespoons cold water

Instructions

1. In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry evenly with rim of pie plate.
3. For top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.
4. Electric-Mixer Pastry for Double-Crust Pie: In a mixing bowl combine flour and the salt; add shortening. Beat with an electric mixer on low speed till pieces are the size of small peas. Add 6 tablespoons cold water; beat at low speed just till dough clings together (15 to 20 seconds). Continue as above.
5. Pastry for Lattice-Top Pie: Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut top pastry into inch-wide strips. Fill pastry in pie plate with desired filling. Weave strips atop filling to make lattice. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Bake as directed in individual recipes.
6. Cheese Pastry: Prepare as above, except add 1 cup shredded cheddar cheese to flour.