I cut this out of a Gold Medal flour bag, but have not tested it personally

Ingredients
	1 cup Gold Medal unbleached flour
	1/2 tsp salt
	1/3 cup plus Tbl shortening
	2 to 3 Tbl cold water
Procedure
	Mix flour and salt.  Cut in shortening until particles 
	are size of small peas.  Sprinkle in water, 1 Tbl at a
	time, tossing with fork until all flour is moistened and
	pastry almost cleans side of bowl (1 to 2 tsp water can be
	added if necessary).

	Gather pastry into a ball.  Shape into flattened round on 
	lightly floured cloth-covered board.  For ease in rolling,
	wrap in plastic wrap and refrigerate at least 15 minutes.

	Roll pastry 2 inches larger than inverted pie plate with 
	floured cloth-covered rolling pin.  Fold pastry into fourths;
	place in pie plate.  Unfold and ease into plate, pressing 
	firmly against bottom and side.  Trim overhanging edge of
	pastry 1 inch from rim of pie plate.  Fold and roll pastry
	under, even with pie plate; pinch pastry to form decorative
	edge.  Fill and bake as directed in pie recipe.