ALMOND PASTRY

2 cups flour, sifted
1 teaspoon salt
3/4 cup shortening
1 teaspoon almond extract
4 to 5 tablespoons ice water

Combine flour and salt in bowl. Cut in shortening until coarse crumbs form, using a pastry blender.

Sprinkle almond extract and 4 to 5 tablespoons water over crumb mixture, a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball.

Makes enough dough for one nine-inch two-crust pie, or two nine to ten inch one-crust pies.

Source: Farm Journal's Best-Ever Pies