Elizabeth's Pie Crust

Pastry for 2 crust pie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortning
6-7 tablespoons cold water

1. Stir together flour and salt. Using a pastry blender (or 2 forks or even your fingers) cut in the shortning till pieces are pea size (or look like cookie crumbs)
2. Sprinkle 1 tablespoon of water over mixture. gently toss with a fork. Repeat, using 1 tablespoon at a time until dough is moistened (stays together in a ball but is not sticky). Divide in half and form into 2 balls. Let rest on the counter or in the fridge for a little while.
3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle.
4. To transfer pastry, wrap around the rolling pin; unroll into a 9-inch pie plate.
5. Do the same for the 2nd dough ball. After transfered onto the pie plate, cut a few slits (or designs, whatever) in the top to let the steam escape.