Pie Crust

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons cold water

Directions:
In medium bowl, stir flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Divide dough in half; form each half into a ball.
On a lightly floured surface (or pastry cloth), use your hands to slightly flatten 1 dough ball. Roll from center to edges into a circle 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Crimp edges as desired. Repeat with remaining ball. If making a double crust pie, place top pastry on and cut slits to allow steam to escape. Otherwise, this makes two pie crusts.

Notes:
To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge.

Source:
Better Homes and Gardens New Cook Book