8-9 inch crust
1 c. flour
1/4 tsp. salt
1/3 c. plus 1 tbsp. vegetable shortening
2-3 tbsp. cold water
10 inch crust
1 1/3 c. flour
1/4 tsp. salt
1/2 c. vegetable shortening
3-4 tbsp. cold water

Measure flour and salt into bowl. Cut into shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and the sides of bowl are nearly free of dough (an additional 1-2 teaspoons of water can be added if needed). Gather dough into a ball and flatten it into a round on a lightly floured board. With a floured rolling pin, roll dough into a circle 2 inches larger in diameter than the inverted pie pan. Fold pastry into quarters, transfer to pie plate, and unfold it gently.

With scissors, trim the excess dough from the edges, leaving a 1 inch overhang. Fold overhang under, even with the edge of the pan. Flute edges. Prick bottom and sides of crust thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

If possible, hook the fluted edge of the pie pan to prevent shrinking and maintain the shape of the crust.