pastry for double-crust pie

From the Better Homes and Gardens Cookbook.

2 c. all-purpose flour

1/2 tsp. salt

2/3 c. shortening

6-7 Tbsp. cold water

1. Stir together flour and salt. Using a pastry blender (I finally have one), cut in shortening till pieces are pea-size.
2. Sprinkle 1 Tbsp. of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 T. of water at a time, till all the dough is moistened. Form dough into a ball.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll into pie plate, being careful not to stretch pastry.
5. Trim pastry even with edge of pie plate. Crimp edges as desired.
6. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place remaining pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.