Pie Crust

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface. Roll pastry from center to outside edge in all directions, occasionally giving it a quarter turn. Lift pastry occasionally to prevent from sticking to cloth. Fold bottom pastry into fourths; place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry.