Sandra's Pie Crust

2 1/4 c. flour
3/4 t. salt
2/3 c. butter-flavored shortening
8-10 T cold water

1.  In medium bowl, using a pastry blender, cut shortening into dry ingredients until lumps are about pea size.

2.  Sprinkle water, 1 T. at a time into a small amount of flour mixture.  Stir quickly, pushing moistened dough to side of bowl.  Turn bowl away from it and continue sprinkling water into mixture until all combined and dough sticks lightly together.

3.  Form into two balls and roll out one of them on a flour covered board or pastry cloth.

4.  Line a 9 inch pie plate with pastry, being careful not to stretch or tear pastry.  Trim.

5.  After filling, roll out the remaining pastry.  Lightly dampen the edge of the pastry in pan and carefully arrange top pastry over fruit.  Press firmly to dampened edge of bottom pastry.  Trim and crimp.  Cut vent holes with sharp knife.