Pastry Pie Shell

2 cups all purpose flour
1 teaspoon salt
1 cup shortening (or mix half butter, half shortening)
1/2 cup ice cold water (ice is in the water after it is measured. Be sure to re-measure before adding it to the recipe.)

1. In a large bowl, combine flour and salt.
2. Cut in shortening. You can either cut in by using two butter knives and criss-cross the fat until you get little pea-sized marbles, or you can dig your hands into it and break apart the shortening, and mixing it together with the flour as you go along.
3. Slowly add the water – stirring and forming a ball.
4. Split into two even halves.
5. Form into discs and place into plastic wrap, securing tightly. Refrigerate for 4 hours.
6. On a floured surface, carefully roll out pastry for the size that you want between two sheets of plastic or wax paper, making sure you don’t overwork the dough.
7. Cook as needed.

This is great pastry for chicken pot pie, sweet pastries, etc.