For extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; then cut in the remaining shortening until it is like small peas.

Ingredients

　　1 teaspoon salt

　　2/3 cup Crisco shortening

　　5 to 7 tablespoons cold water

　　Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick.

　　Paula Deen's Kitchen Classics