| | | ONE CRUST PIE | TWO CRUST PIE |
|---|
| Sift together into bowl | sifted all-purpose flour | 1 cup | 2 cups |
| | salt | ½ teaspoon | 1 teaspoon |
| Work into flour with fork or pastry blender ½ of | shortening | ⅓ cup | ⅔ cup |
| When mixture has appearance of coarse meal, add the remaining shortening and cut until mixture is size of large peas. |
| Stir in gradually, a tablespoon at a time | water | 2 tablespoons | ¼ cup |
| Roll on lightly floured board to about ⅛-inch thickness. Fit loosely into 9-inch pan. Fold extra pastry under and pinch with fingers to flute edge. Proceed as directed in desired pie recipe. |