The best, easiest, never fail pie crust.
FOR SINGLE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons ICE COLD water
FOR DOUBLE CRUST:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons ICE COLD water
In a medium bowl stir together flour and salt. Using a pastry blender or your hands, cut in shortening until pieces are pea sized.
Sprinkle 2 tablespoons of water over the mixture and stir with fork. Add up to the 4 tablespoons of water, stirring with fork after every addition. If flour is still dry after 4 tablespoons, add one more until all flour is moistened and it stays together well.
Form pastry in a ball. If a double crust, form two balls. Wrap in plastic wrap and place in fridge to rest for an hour or two.
After it has rested, on a lightly floured surface roll out to desired diameter.
Make sure you use all your extra pastry to make pastry dough cookies!! Bake them at 450 degrees for about 8 minutes, or until nice and golden.