• 2 - cup all-purpose flour
• 1 - teaspoon salt
• 2/3 - cup plus 2 Tablespoons shortening or 2/3 - cup lard
• 4 to 5 - Tablespoons cold water

Directions:

1. In medium bowl, mix flour and teaspoon salt. 
2. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. 
3. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until you moisten all flour and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Assemble pastry into a ball. 
5. Divide in half and shape into 2 flattened rounds on lightly floured surface. 
6. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. 
7. Fold pastry into fourths; place in pie plate. 
8. Unfold and ease into plate, pressing firmly against bottom and side.
9. Spoon desired filling into pastry-lined pie plate. 
10. Roll other round of pastry. 
11. Fold into fourths and cut slits so steam can escape. 
12. Unfold top pastry over filling and trim overhanging edge 1 inch from rim of plate.
13. Fold and roll top edge under lower edge, pressing on rim to seal and flute as desired.
14. Continue as directed in pie or tart recipe.