Classic Pie Pastry

Directions

1. In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. For a single crust, roll out dough on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Fill or bake according to recipe directions.
3. For a double crust, divide dough into 2 portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer to pie plate. Trim crust even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.