• Sift flour and salt. Cut in shortening until pieces are size of small peas.
• Sprinkle water or milk over, 1 tablespoon at a time, tossing mixture after each addition.
• Form into ball and flatten into a disk. Wrap in plastic and chill for at least 30 minutes.
• Roll 1/8-inch thick from center to edge.

Baked Pie Shell

• Preheat oven to 375 degrees.
• Place rolled out dough into a 9-inch pie plate and flute edges. With a fork, prick the crust all over.
• Line the pastry shell with parchment paper and fill with pie weights.
• Bake pie shell for 35 to 40 minutes until golden.
• Remove from oven and transfer pie weights to a bowl to cool.
• Cool pie shell and then fill as desired.
• For a Two Crust Pie: 2 Cups Flour, 1 Teaspoon Salt, 2/3 Cup Shortening, 5 to 7 Tablespoons Cold Milk or Water.