Recipe: Flaky Pastry

From Southern Farmers Cookbook, a really old cookbook Mom used to use a lot.
Before the times of pre-packaged roll-out style crusts, you were forced to make your own. So...I tried many different recipes, and found this one to be the easiest AND the flakiest! Now that the Pillsbury roll-out is available, I don't usually make pie crust from scratch. However, if you want to make one that is gluten-free or one without solid shortening, use this one, substituting the flour for gluten free, and using butter instead of solid shortening. It may brown faster, but will be good.

Flaky Pastry

2 cups flour
1 tsp salt
2/3 cup solid shortening
4 tbsp COLD water

Measure flour and sift with salt. Add shortening (at room temperature) and blend with pastry blender or forks. Add COLD water and mix until dough is soft and pliable. Roll to 1/8 inch thick and line pie plates. Prick pastry and bake, or use in favorite pie recipes fresh.