1 1/4 c. all-purpose flour
1/2 tsp. salt
1/3 c. Crisco
3 to 4 tbsp. cold water

Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water over mixture. Toss until all of the mixture is moistened. Form dough into a ball.

On lightly floured surface, flatten dough with hands. Roll from center to edge forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Trim edge and fold under any excess. Flute edge. For baked pie shell, prick bottom and sides.