You'll need For 8' or 9" two-crust pie For 8" or 9 pie shell

Sifted all-purpoee flour 2 1/4 cups 1 1/2 cups Salt 1 teasp. 1/2 1/2 1/2 1/2 1/2 teasp. Shortening (except butter, 3/4 cup 1/2 cup margarine, or salad oil) Cold water 5 tablesp. 3 tablesp.

In bowl, mix flour and salt. With pastry blender or 2 knives, scissor-fashion, cut shortening into flour until size of small peas. Blend fingers, blend this into flour mixture until dough holds together. Form pastry into flat round; divide in half for two-crust pie. (lf very warm day refrigerate 1/2 hr. Before rolling.) Roll out on lightly floured surface. (For two-crust pie, roll out only half of pastry; now follow individual pie recipe. For baked pie shell, see below.)

Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4 tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr. Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles appear, prick. Cool on wire rack before filling.