• 1 cup shortening 
• 1/4 cup butter 
• 1 teaspoon salt 
• 3 cups all purpose flour 
• 1/2 cup cold water 

Cream shortening and butter thoroughly with electric beater. 
Stir salt and flour together; gradually add to shortening mixture creaming well. Add water and mix thoroughly. 
Mixture will be sticky at first. 
Use immediately or wrap in waxed paper and store in refrigerator until needed. 
Pastry will not become tough and will keep, if well wrapped, in refrigerator for 10 days. 
(Before using chilled pastry, allow it to stand at room temperature to soften.) 

SINGLE SHELL: 
Use only 1/3 of dough for each single shell. 

YIELD: 
Enough dough for two 9 inch double crust pies, or three 9 inch single shells or 18 medium size tarts or 24 small tarts.