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1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
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