The recipe yield is:
Sift together flour and salt, cut in shortening with pastry-blender or blending fork till pieces are the size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly ; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into ball. For double-crust pie, divide dough for lower and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch thick on lightly floured surface. If edges split, pinch together. Always roll from center out to edge. Use light strokes. Makes enough pastry for one 8- or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.