Step 1

Mix flour and salt in a medium bowl.

Step 2

Using a pastry blender or two forks, cut the shortening into the flour until the particles are the size of small peas.

Step 3

Sprinkle with cold water, one tablespoon at a time and continue to toss the flour mixture with a fork until all flour is moistened and pastry begins to leave the side of the bowl.

Step 4

Form into a ball and wrap in plastic wrap. Allow to rest in the refrigerator for 15-30 minutes before rolling.

Step 5

Roll out into two greased 9 inch pie plates (bottom crust only), OR one greased 9 inch pie plate with the rest rolled out to cover the top of the pie, OR 24 tart shells in two greased muffin pans. Continue as directed in pie or tart recipe.

Step 6

* If using this pastry for a prebaked crust, roll out into pie crust, bake at 475 degrees for 8-10 minutes or until light brown. Cool on wire rack.