Pastry for Double-Crust Pie and Single-Crust Pie

• 2 cups flour, all-purpose
• 1/2 teaspoon salt
• 23 cup vegetable shortening
• 6-8 tablespoons water cold
• 1 3/4 cups flour, all-purpose
• 1/4 teaspoon salt
• 13 cup vegetable shortening
• 3-4 tablespoons water cold

1. PASTRY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt.
2. Using a pastry blender, cut in shortening until pieces are the size of small peas.
3. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork.
4. Push to side of bowl.
5. Repeat, using 1 tablespoon of water at a time, til all is moistened.
6. Divide in half, form each half into a ball.
7. PASTRY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie.

flour, salt, vegetable shortening, water, flour, salt, vegetable shortening, water cold

Taken from recipeland.com/recipe/v/pastry-for-double-crust-pie-sin-5932 (may not work)