Pie Pastry

Makes one 2 crust pie.

2 c. flour
2/3 c. shortening/lard
1 t. salt

Cut all together until uniform small pea sized pieces form. Add roughly 1/8 of a cup VERY cold water and mix with hands just until mixture just clings together. An over worked pastry will not be as tender or flakey, it'll be too tough. Roll out, etc. Follow your recipe from here.