1 c. flour
1/2 tsp. salt
1 tbsp. sugar
1/3 c. shortening or lard
2 tbsp. cold water

Toss flour, salt and sugar mix. Cut in shortening with pastry blender or 2 knifes until mixture looks like coarse meal. Sprinkle with water. Gather into a ball with fork. Roll on a lightly floured board to a circle, 1 inch larger than the inverted pie pan. Ease pastry into pie pan; fold edges under even with pan rim. Flute edges. To bake before filling, prick pie shell with fork. Bake in a 475 degree oven for 8 to 10 minutes. Cool before filling. Makes one 9 inch pie shell.