1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. shortening (I use Crisco)
4 to 5 tbsp. ice water

For a 10 inch double crust pie:
2 c. sifted flour
2 tsp. salt
2/3 c. shortening
5 to 6 tbsp. ice water

TIPS:

For a crisp and brown bottom crust that does not stick in the pie pan, lightly grease the pie tin.

For Cream Pies: Brush the pie shell with egg whites before baking, filling will not make it soggy.

Brush top crust with milk and sprinkle with sugar for a crisp and browned top crust.

If edge of crust is browned or starts to burn before pie is baked, cut a ring the size of the pie from a brown paper bag and lay on top of pie and finish baking. Be sure to cut out the center so top of pie will brown.