(see also Little Chicken Pies)
6 cups sifted all-purpose flour
3 teaspoons salt
1 lb. shortening
3/4 to 1 cup ice water
Sift then measure flour; resift with salt. Cut in 2/3 of the shortening until mixture resembles fine meal. Cut in remaining shortening until size of fine peas. Add water a small amount at a time, mixing lightly with fork. Add only enough water that particles cling together when pressed lightly. Roll as directed for chicken pies.