SINGLE CRUST:

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

DOUBLE CRUST:

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

Take a cup of water and add ice, stirring to make the water real cold. (I use a food processor to make my pie dough.) In the food processor, place flour, salt and shortening. Mix until shortening is cut in. Add the water, one tablespoon of cold water at a time.

For a single crust pie dough, roll out on a floured surface. For a double crust, divide the dough and roll each crust out on a floured surface. Place one crust in pie pan, fill with desired filling and top crust. Trim edge and flute edge as desired.