Two Crust Pie Pastry

This is a great pie crust! It turns out great every time.

2 cups flour
1 tsp. salt
2/3 plus 2 T. shortening
4-6 T. cold water

In medium bowl mix flour and salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water until all flour is moistened and pastry almost leaves side of bowl. 1-2 more T. water may be used if necessary.

Gather pastry into a ball. Divide in half. Shape halves into two flattened rounds on lightly floured surface. Wrap pastry in plastic wrap and refrigerate for 45 minutes. (This helps the pastry to be more flaky. If chilled longer, let it soften a little before rolling out.)

Roll on lightly floured surface and put in tin.