2-CRUST PIE CRUST

2 c flour
1 t salt
2/3 c plus 2 T shortening
4 to 5 T cold water

Mix flour and salt in medium bowl. Cut in shortening or use food processor until particles are size of small peas. Sprinkle with cold water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bow (1 to 2 t more water can be added if necessary).
Gather pastry into a ball. Divide pastry in half and shape into 2 flattened rounds on lightly floured surface.
Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate.