Single Crust - 9 inch
1 C flour
1/2 tsp salt
1/3 C shortening
2 T water
Mix flour and salt. Add shortening. Using a pastry blender, cut the shortening into the flour mixture until the texture is the size of small peas.
Add ice cold water, sprinkling water on flour, one tablespoon at a time. Mix lightly with a fork until the flour is moistened. The dough should form a ball, but not be sticky.
Lightly flour a dough board or pastry cloth. Flatten and press the dough into a circle. Roll the pastry from the center to the outer edge until it is a large enough circle to cover your pie pan.
Fold the pie crust into fourths, transferring quickly to the pie pan. Unfold, being careful to center the pastry in the pie pan.
If you have an uneven amount of crust hanging over the edge, trim it away with kitchen shears or a knife. A 1 inch overhang is adequate. Flute edges.
Prick the unbaked shell liberally with a fork. Bake in a preheated 425 degree oven for approximately 10 minutes. Cool.