1 1/4 c  All-purpose flour
1/2 ts Salt
1/3 c  Shortening or lard
4 tb Cold water

In mixing bowl stir together flour & salt. Cut in shortening or lard
until pieces are the size of small peas. Sprinkle with 1 Tbls. water
over part of the mixture; gently toss with a fork. Push to side of
bowl. Repeat until all is moistened. Form dough into a ball. On a
lightly floured surface flatten dough with hands. Roll dough from
center to edge, forming a circle about 12″ in diameter. Wrap pastry
around rolling pin. Unroll onto a 9″ pie plate. Ease pastry into
plate, being careful not to stretch. Trim to 1/2 inch beyond edge of
plate; fold under extra pastry. Make a flute, rope shaped or
scalloped edge. Do not prick pastry. Bake as directed in individual
recipe.