Cold Water Pastry

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Standard - Golden brown in color when baked. Many small blisters on surface. This indicates a very flaky quality that is tender in texture and pleasing in flavor.

2 cups sifted all-purpose flour

1/4 teaspoon salt

2/3 cup solid shortening

6 tablespoons ice cold water, more or less

Sift together flour and salt into a mixing bowl. Cut in shortening with pastry blender until mixture is about as fine a small peas. Sprinkle cold water a tablespoon at a time over mixture. Cut in after each addition using a pastry blender or a fork until all of mixture is moistened and a dough is formed. Shape dough into ball in mixing bowl and cover with plastic wrap. Refrigerate for at least a half hour. Lightly flour pastry board and rolling pin.

Roll out to desired thickness.

Yield: Two 9-inch pastry crusts.