Plain Pastry For Pie Crust

(This is Helen Corbitt's recipe and I swear by it)

• 2 cups flour, sifted
• 1 tsp. salt
• 2/3 cup shortening
• 6-8 tbls. cold water

Sift the flour and salt together; cut in the shortening quickly and lightly with a fork or pastry blender. Stir in cold water as lightly as possible to form a smooth ball.

Roll out on a lightly floured board to a thin pastry as you like. Remember to handle as little as possible, so the pastry will be light and flaky. (I always put 6 tbls. of water with the flour and shortening and cut with a fork and then add 2 more tbls. of water to form a soft ball to put on board.)