Basic Rich Pie Crust

In a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in half the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas. Add the water a little at a time, toss gently and push to the side of the bowl. Repeat until all the flour is moistened. Knead the pastry lightly with fingertips until the pastry cleans the bowl. Form pastry into 2 flat rounds, wrap tightly in plastic wrap and chill 30 minutes. Pat out bottom crust on a lightly floured surface or between 2 pieces of waxed paper, using a lightly floured rolling pin, roll out dough into an 11 inch circle about 1/8 inch thick. Carefully transfer dough to pie plate without stretching. Trim edge evenly, leaving about a 1/2 inch overhang. Roll out top crust into a 10 inch circle. Fold dough in half. Cut small slits along folded edge to allow steam to escape. Lightly brush edge of bottom crust with water after adding filling. Arrange top crust over filling. Trim top crust to a 1/2 inch overhang. Press top and bottom crust edges together. Fold overhang under itself and flute edge or press tines of a fork around edge. Bake according to recipe directions. Makes 1 9 inch double crust pie shell. Yield: 1 Double Crust