1 1/2 c. sifted flour
1/2 c. shortening (Crisco)
1/2 tsp. salt
About 4 1/2 tbsp. cold water (iced)

Cut the shortening into the flour with a pastry blender or crumble it with the tips of the fingers until it is like coarse meal. Then enough water should be added to form a stiff dough which will make a ball and leave the sides of the bowl. There should be no crumbs of flour left uncombined. Enough water must be used to keep the dough from crumbling but not so much that the dough is like rubber. Divide the dough; roll out to 1/8 inch thickness on a slightly floured board until it is a little larger than the pan. Trim, crimp the edge with fingers, or mark it with a fork. Prick the crust to prevent large bubbles and bake in a hot oven (450 degrees) for about 12 minutes.

To cover a pie, roll dough to 1/8 inch thickness a little larger than the pan. Make perforations to allow steam to escape. Moisten edge of lower crust fit on the upper crust, trim, and mark with a fork or shape with the fingers to hold together. If the filling is already cooked, the pie may be baked a little below 450 degrees. If filling is uncooked, start the baking at 450 degrees and reduce to 350 degrees at the end of 8 to 10 minutes so the filling may cook. Yield: Pastry for one 9 inch pie. This recipe has never failed me.