One 8 or 9-Inch Crust:

1 c. sifted flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2 to 2 1/2 tbsp. cold water

Two 8 or 9-Inch Pie Crusts:

2 c. sifted flour
1 tsp. salt
3/4 c. shortening or 2/3 c. lard
4 to 5 tbsp. cold water

Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with 2 knives until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle on cold water, 1 tablespoon at a time, tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky. Shape dough in smooth ball with hands and roll. Or, if you are not ready to make the pie, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.