Pastry for Double-Crust Pie
In a large bowl stir together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half. Form halves into balls. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.