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Pie Crust

teaspoon salt cup shortening cup ice water Sift together salt and flour. Cut in the shortening as for Bakingpowder Biscuits, using a large knife or spatula for this operation. The amount of water used will vary with the flour, so the proper consistency of dough must be learned rather than to place dependence on the measure of water. It is well to bear in mind that lard produces a flakier, whiter crust than any other shortening. Equal parts of lard and butter produce better pastry than butter alone. Dough must neither be sticky nor crumbly, and must be easily lifted from the bowl in one mass. If chilled, before rolling, it will be more easily handled. Toss on a floured board and roll lightly, keeping in a circular shape. Roll very thin. This recipe will make one small double crust pie.