ONE CRUST PIE:

1 1/2 c. sifted flour
1/2 tsp. salt (little less)
1/2 c. shortening (8 tbsp.)
4-5 tbsp. cold water

DOUBLE CRUST PIE:

2 1/4 c. flour
3/4 tsp. salt (little less)
3/4 c. shortening
6-7 tbsp. cold water

Sift flour and salt. Cut in shortening, small amount at a time. Add water, mix well. Roll in ball, cover, let sit for 20 minutes. Roll out, poke with fork. Bake 10-12 minutes at 450 degrees.