Preparation / Directions:
1. Cut shortening into flour and salt, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added.)
2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate or tart pan, using floured cloth-covered rolling pin. Fold pastry into fourths.
3. Baked Shell: Heat oven to 475 degrees. Place folded pastry in pie plate or tart pan with removable bottom. Unfold and ease into plate or pan, pressing firmly against bottom and side. For pie shell, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. For tart shell, trim overhanging pastry even with edge of tart pan. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool completely.
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