Pie Crust

One Crust Pie 9"
1/2 c + 1 T shortening
1 c flour
1/4 t salt
2-3 T water

One Crust Pie 10"
1/2 c shortening
1 1/3 c flour
1/2 t salt
3-4 T water

** Two Crust 9" **
2/3 c shortening
2 c flour
1 t salt
4-5 T water

Two Crust 10"
1 c shortening
2 2/3 c flour
1 t salt
7-8 T water

Mix flour and salt well.  Add shortening, chop up with pastry cutter.  Use COLD water.  Mix just until you can form a ball.  The less water and mixing, the lighter the crust.  Roll out, cut according to pie pan size.

For single crust, prick bottom and sides thoroughly with fork, bake at 475 for 8-10 minutes or until light brown.

When filling double crust, bake at 425 for 40-50 minutes.