Basic Pie Pastry

• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup plus 3 tablespoons shortening
• 6 to 7 tablespoons lemon-lime soda, chilled

1. In a food processor, combine flour and salt. Add shortening; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add soda until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
2. For two single crust pies, on a lightly floured surface, roll out half of the pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Repeat with remaining pastry. Fill or bake according to recipe directions.
3. For a double crust pie, divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1 in. beyond edge of plate. Add filling.
4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake according to recipe directions.

flour, salt, shortening, lemonlime soda

Taken from www.tasteofhome.com/recipes/basic-pie-pastry/ (may not work)