Pastry

Following is an almost "fool proof" recipe for pie pastry (it really isn't too hard to make.) This is for a 9" double crust pie.

Measure the flour and salt into a bowl. Cut in half the shortening until the mixture is quite fine and mealy. Then cut in the other half until it is the size of small peas. Sprinkle on the cold water, tossing the mixture, as you do so. Press the dough together and cut in half. Form each half into a flattened sphere and refrigerate for a half hour. For rolling, choose a smooth surface and dust well with flour. Also dust your rolling pin with flour. Roll from the middle outward to form a circle about 11" in diameter (the top crust can be a bit smaller.) If the dough cracks just press it back together. The dough may stick to the surface. Use a spatula to loosen it and then gently roll it around your rolling pin to transfer it to the pie dish.