Rich Pastry - Double Crust
2 cups sifted flour
1 tsp. salt
1 cup shortening
5 to 6 tbsp. ice cold water or milk
Sift flour and salt. Add shortening and cut it until the size of rice grain. Add enough water to moisten the flour mixture. Make 2 balls and roll one at a time on a floured board. While rolling the crust, fold in half twice. This will make the crust flaky. Roll out with rolling pin and shape into pie pan.
