Pie Crusts

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 tbsp cold water

Mix flour and salt.  
Cut in shortening until pieces are size of small peas.  
Sprinkle 1 tbsp of the water of part of the mixture.  
Gently toss with a fork.  
Push to side of bowl.  
Repeat until all is moistened.  
Form dough into a ball.  
On a lightly floured surface, flatten dough with hands.  
Roll dough form center to edge, forming a circle about 12 inches in diameter.  
Wrap pastry around rolling pin.  Unroll onto a 9-inch pie plate.  
Ease pastry into pie plate, being careful not to stretch pastry.  
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry.  
Make a fluted, rope-shaped or scalloped edge.  
Do not prick pastry.  
Bake with pie as directed pie recipe.