1 1/2 c. all-purpose flour
2/3 tsp. salt
1/2 c. Crisco shortening
5-7 tbsp. ice water

Put flour, salt, and Crisco in mixing bowl; blend with pastry blender until like corn meal. Add ice water and blend until not dry or too moist. Shape into ball and put on floured pastry board or cover. Roll out with rolling pin, keeping dough circular. Roll out to about 1/8 inch thickness and 2 inches larger than pie pan. Fold in half and put in pie plate with fold in center. Unfold and let it hang over side of pan and fit gently to pie pan. Trim, leaving about 1 1/2 inch overhanging pan. Fold under between pastry and rim of pan. Bring fold to upright position and flute all around with fingers so dough stands up where pinched.