*Plain Pastry*
Makes 1 - 9inch double crust pie, or 2 - 9inch pie crusts, or 12 to 14 medium sized tart shells

From the good old Purity Flour Cookbook.

Blend together
     2 cups sifted all purpose flour
     1 tsp salt

Using a pastry blender or two knives cut in
     3/4 cup vegetable shortening

Sprinkle with
     4 to 5 tablespoons of cold water

Add the water one tablespoon at a time, mixing lightly with a fork until all the flour is dampened.  Turn dough onto a piece of waxed paper and form into a ball.  Chill if desired.

Using a lightly floured surface, preferably a pastry cloth, divide the pastry into two pieces and shape each half into a flattened ball.  Roll lightly from the centre to the edge each time, until the pastry is about 1 inch larger than an inverted pie plate.  If making tarts roll to 1/8 inch thickness. 

In my case I just  rolled it out to 1/8 inch thickness and cut out circles for the turnovers.