Pastry for 2 crust pie 2

2 cups of sifted flour
1 teaspoon of  salt
1/2 cup of canola oil
3 tablespoons of cold water

Sift flour and salt into mixing bowl. Add oil, mix well with fork. Sprinkle cold water over mixture and mix well. With hands press mixture into a smooth ball. (If mixture is too dry, add 1 to 2 tablespoons more oil, a little at a time and then shape ball.) Divide ball in half and flatten both parts slightly. Roll out. Makes 1 (8 or 9 inch) 2-crust pie or 2 (8 or 9 inch) pie shells. 

Pastry for 2 crust pie 3

3/4 cup of sugar
2 tablespoons of flour
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
Dash of salt
Two 20 ounce cans of peach slices, undrained
1 teaspoon of  almond extract
2 tablespoons of margarine or butter, melted

Roll out 2/3 of dough on lightly floured surface to fit 10 x 6 inch baking dish. Line baking dish with pastry. Combine sugar, flour, cinnamon, nutmeg and salt. Mix sugar mixture, peaches and almond extract. Spoon peach mixture into pastry-lined baking dish; dot with margarine. Roll out remaining dough; cut into 1/2 inch strips. Place strips across fruit to form lattice; press edges to seal. Flute edges. Bake at 400ºF.  for 35 to 40 minutes or until brown. Yields: 6 to 8 servings. 

Pastry for 2 crust pie 4
 
2 cups of  flour
1 teaspoon of  salt
2 tablespoons of sugar (optional)
2/3 cup of Crisco
1/4 cup of ice water (approximately)

Toss flour, salt and sugar to mix. Cut in shortening with pastry blender until mixture looks like coarse meal. Sprinkle with water, using enough to moisten. Gather into a ball with a fork. Divide dough in half. Roll out between floured sheets of waxed paper to make 2 thin rounds.