1 c. plus 2 tbsp. all-purpose flour
1/3 c. salad oil (I use Crisco oil)
1/2 tsp. salt
2 to 3 tbsp. ice water

(For sweet pie - I add 1 1/2 tablespoons sugar to dry ingredients.)

10 INCH ONE-CRUST OR 8 OR 9 INCH TWO-CRUST PIE:

1 3/4 c. all-purpose flour
1/2 c. Crisco oil
1 tsp. salt
3 to 4 tbsp. ice water

10 INCH TWO-CRUST PIE:

2 2/3 c. all-purpose flour
3/4 c. Crisco oil
1 1/2 tsp. salt
4 to 5 tbsp. ice water

Mix flour, salt and sugar in bowl. Add oil; mixing until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl. (If dough is too dry, 1 or 2 tablespoons oil can be added. Do not add water.) Gather dough together; press firmly into ball. Flatten dough out with hands and roll between 2 pieces of plastic wrap. (It won't stick as it does with wax paper.)

Do not use quick-mixing flour in this recipe. If using self-rising flour, omit the salt. Pie crust made with self-rising flour will differ in flavor and texture from those made with plain flour. Bake pie shell requires 12 to 15 minutes of baking at 450 to 475 degrees.