Single-crust
1 1/4 c. all purpose flour
1/2 teaspoon salt
1/3 c. shortening or lard (or butter, if you want an extra-good taste!)
3-4 tablespoons water (or, like, 7 tblspoons)
Double-crust or lattice-top
2 c. all purpose flour
1 teaspoon salt
2/3 c. shortening or lard
6-7 tablespoons water
*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 edge, forming a circle about 12 in. in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
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