2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut into pieces, or shortening ½ cup cold water
Nut Pastry:
Prepare as above, except substitute 1/4 cup ground, toasted pecans or almonds for 1/4 cup of the flour.
Pastry for Lattice-Top Pie:
Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern, twisting strips, if desired. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Bake as directed in recipes.
Quick Lattice-Top:
Prepare Pastry for Lattice-Top Pie as above, except instead of weaving strips over filling, lay half of the pastry strips on filling at 1-inch intervals. Give pie a quarter turn; arrange remaining strips perpendicular to the first half of strips on filling.
