Pie Crust

  Single crust pie:
  1 ½ cups flour
  ½ teaspoon salt
  ½ cup shortening *
        * (I usually use lard for the shortening, but sometimes butter Crisco.)
  4-5 tablespoons cold water

      Double crust pie:
        2 cups flour
        1 teaspoon salt
        2/3 cup shortening *
                * (I usually use lard for the shortening, but sometimes butter Crisco.)
        5-7 tablespoons water

Combine flour & salt. Cut in shortening, using a pastry blender,
till pieces are the size of small peas. Add cold water, 1 tablespoon at a time, mix with fork until
it can be formed into a ball. Roll out onto floured board.