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.