8 OR 9-INCH 1-CRUST PIE:

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

8 OR 9-INCH 2-CRUST PIE:

2/3 c. plus 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water

Mix shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured board.

For 2 crust pie, divide pastry in half and form 2 rounds. Roll pastry 2 inches larger than inverted pie plate with flour covered rolling pie.

For 1 crust pie: Trim overhanging edge of pastry 1 inch from rim of plate, fold over even with plate, flute, fill and bake as directed.

For a baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 degrees until light brown, 8 to 10 minutes. Cool.