Plain Pastry Crust

Ingredients

• 4 tablespoon(s) cold water
• For one 9 or 10 inch double crust pie, one 8 or 9 inch lattice-top pie or 6 to 8 tart shells
• 2 cup(s) sifted all-purpose flour
• 1 ½ cup(s) sifted all-purpose flour
• For a single pie shell, one 8 inch double-crust pie, or 4 to 6 tart shells
• ½ teaspoon(s) Salt
• ½ cup(s) shortening
• + 3 more ingredients
• • 1 teaspoon(s) Salt
  • ²/₃ cup(s) shortening
  • 5 tablespoon(s) cold water

Sift together flour and salt. Cut in shortening with pastry-blender or blending with fork till pieces are size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half till like small peas. Sp...

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