Instructions: Sift flour. Then measure it, pouring measured flour back into sifter. Add salt, sift again into large, deep bowl.

Add half shortening. Using a meat fork or pastry cutter, cut and toss flour and shortening until thoroughly combined. Add remaining shortening and continue to cut and toss until mixture looks like fine, moist sand. Do not add water until this texture is achieved.

Add water in small amounts, about a tablespoon at a time. Water can be room temperature, iced or straight from tap. Pull driest flour up from bottom and sides of bowl.

Keep adding water in small amounts, cutting and tossing until no dry flour remains and pastry forms separate 1/2 inch lumps. Flour changes with seasons so you may need more water in the summer than in winter. If you have to choose, err on the side of too much water.

Using floured hands, gently squish lumps together and form into two separate balls: one for top crust and a second for bottom crust. Allow a little more dough for bottom crust. Do not knead or fold pie crust dough.

Let dough rest for 15 minutes, which helps it become more pliable and easy to roll out. This is a great time to prepare your filling.

Once dough is done resting, place it on floured surface and with rolling pin, roll out one crust and place it in a glass pie pan, preferably with edges extending at least 1/4 inch beyond dish. Roll out second crust and leave it on floured surface.

Place fruit mix in bottom crust, cover with top crust (again, with a 1/4 inch overhang). And crimp edges with your fingers or a fork to seal. Pierce top crust with a knife, making 4 slashes to vent pie.

Note: You can substitute butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.