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240 g all-purpose flour (2c = 240g)

⅔ cup shortening

6 to 7 tablespoons cold water

½ teaspoon salt

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1. Stir together flour and salt.

2. Using a pastry blender, cut in shortening till pieces are pea size.

3. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, till all the dough is moistened.

4. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

5. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

6. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim ½ inch beyond edge of plate. Fold top pastry under bottom pastry; crimp edge as desired.

Food processor directions: prepares above accept a place steel blade and processor bowl. Add flour, shortening flour half teaspoon of salt. Cover; till most of mixture resembles cornmeal but with a few larger pieces. With processor running, quickly add ¼ cup water through feed tube. Stop processor when all water is added; scrape downsides. Process with two on/off turns, mixture may not all be moistened. Remove dough from bowl; shape until a ball. Divide in half.

Note: even though this is "double crust," I often aim for 1.5x when making one pie, 3x for two pies, 4x for 2 deep dish pizzas.