Flaky Pie Crust

2 cups sifted flour
1 tsp. salt
1/2 - 2/3 cup shortening
5-6 Tbsp. cold water

Sift flour and salt. Cut in shortening with a blending fork. Sprinkle with cold water and toss lightly with fork until dough holds together. Divide dough in half, forming two balls. Roll each circle 1/8 inch thick on floured board.

Notes on making flaky pie crust:
Be sure the shortening is firm. If you use lard, keep it chilled in the refrigerator until ready to use; hydrogenated vegetable shortenings are already firm at room temperature although you may also chill them.
Cutting the shortening into the flour must be done quickly so the shortening does not soften. When the shortening particles are the size of small peas and evenly distributed through the flour, the time has arrived for adding the water.
Water should be icy cold. Sprinkle it a teaspoon at a time over the mixture, tossing the flour-shortening lightly with a fork. Work quickly so the water will coat the particles evenly. Use just enough water so that the dough sticks together but not so much that it will be sticky. Too much water makes a tough pic crust. When the particles stick together when pressed ever so lightly, divide the dough into half and wrap in waxed paper and put in the refrigerator until the filling is ready.
Roll the dough on a floured board, pastry cloth or waxed paper. Roll from the center out keeping the dough as round as possible. Roll to 1/8 inch thickness. Roll out both crusts at the same time so the filling does not have a chance to soak in the bottom crust before you can pop it in the oven to bake it.
Cut slits in the top crust before placing over the filling so as to allow steam to escape during baking. Fold the top edges under the bottom crust to seal the two, pinching the edges together.