Based on recipe from The Good Housekeeping Book of Illustrated Desserts.
For 1-Crust Pie
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3-4 tbsp cold water
In medium bowl, with fork, stir flour and salt. With pastry blender, cut shortening into flour mixture until mixture resembles coarse crumbles. Sprinkle cold water, a tbsp at a time, into mixture. Mix lightly with fork after each addition, until dough is just moist enough to hold together. Shape into smooth ball. On lightly floured surface, with floured rolling pin, roll out dough into round about 1/8 inch thick. Cut dough about 1 1/2 inches larger around than upside-down 9-inch pie plate. Roll dough around rolling pin; transfer to pie plate and unroll. Ease into bottom and up side. Make decorative edge.
To bake without filling, preheat oven to 425°. With fork, prick bottom and side of crust in many places. Bake 15 min. Cool.
For 2-Crust Pie
2 cups all-purpose floud
1 tsp salt
3/4 cup shortening
5-6 tbsp cold water
Follow steps for making 1-Crust Pie dough. Shape into two balls, one slightly larger. Roll out larger ball and place in pie plate. Trim egdes. Fill. Roll out smaller ball, cut a few slashes or design in center, center over filling. Make decorative ede.
