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Recipes

Sift together flour, salt, and baking soda
Spoon the shortening into the flour mixture and blend with fingers (not warm palms) until uniformly coarse
Continue to toss while adding enough ice cold water (about 3 table- spoons) to make a very stiff dough
Press the dough into a ball and chill in the refrigerator while preparing the fill- ing
Roll out thin on a pastry surface lightly dusted with flour and fold over, and roll again
Do this several times, dusting lightly with flour each time
The more folds, the flakier the crust
Butter the pie pan
Transfer the dough by folding it in quarters, placing in a pan, and unfolding
Trim with knife around edge and pinch for fluted edge
This makes one 9-inch shell
Double the recipe for a two-crust pie.