For 8-Inch Shell:

1 c. plus 2 tbsp. flour
1/4 tsp. salt
1/3 c. shortening or butter-flavored shortening
2 to 3 tbsp. cold water

For 9-Inch Shell:

1 1/2 c. flour
1/4 tsp. salt
1/2 c. shortening
3 to 4 tbsp. cold water

For 9-Inch, 2 Pie Crusts:

2 1/2 c. flour
1/2 tsp. salt
3/4 c. shortening
6 to 7 tbsp. cold water

Mix flour and salt. Cut in shortening with a pastry blender or fork. Mixture should be size of small peas. Its texture will not be uniform, but will contain crumbs and small bits and pieces. Sprinkle water over flour mixture a tablespoon at a time. Mix lightly with fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Roll dough out and place in pie pan.