PLAIN PASTRY
2¼ C. sifted all-purpose flour 1 tsp. salt 5 Tbsp. water ¾ C. shortening
Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine with water to form paste. Cut shortening into remaining flour until pieces are the size of peas. Add paste to shortening-flour mixture. Mix and shape into ball. For each crust, place half the pastry on floured board or pastry cloth. Roll ⅛-inch thick with short, light strokes from center out, keeping it circular in shape. Makes 2 nine-inch crusts.
Note: For baked shell: 450 degrees for 10 to 12 minutes.