2 cups flour

1 teaspoon salt

¾ cup shortening, chilled

¼ cup very cold water

In a large bowl, cut shortening into dry ingredients until mixture is crumbly.  Using a fork, add the water in portions until a ball is formed.  Chill in the refrigerator for 30 minutes.  Divide dough in half.  Roll each, about 1/8-inch thick, into a circle 2-inches larger than the inverted pie pan.  Fold pastry into quarters and ease into pan.  Unfold, trim and shape edges.  Fold top pastry into quarters and place over filling.  Unfold and roll over top of pie, pressing the top edge under the lower edge, trimming extra dough if necessary.  Press edges onto the rim to seal.  Flute with fingers, fork or spoon.  Cover edge with a 2 to 3-inch piece of aluminum foil to prevent overbrowning.  Remove foil during the last 10 minutes of baking.  Cut slits in top pastry to allow steam to escape.  Bake as directed in the recipe.