Two-crust pie

2/3 cup plus 2 tbsp shortening

2 cups all-purpose flour

1 tsp salt

4-5 tbsp cold water

Directions:

1. Cut shortening into flour and salt by crisscrossing 2 knives, until the pieces are pea-sized. Sprinkle with cold water, 1 tablespoon at a time. Use your fingers to combine until all flour is moistened.

2. Gather the pastry into a ball. Divide pastry in half and shape into 2 rounds.

3. Roll pastry into circle roughly 2 inches larger than an upside down pie plate, using a rolling pin. Place into pie plate and firmly press against bottom and sides.

4. Fill with your favourite fruit or filling and bake as directed.