Pie Crust 
8 or 9 inch one crust Pie shell
1 Cup Flour
1/2 tsp Salt
1/3 Cup + 1 Tbs Shortening or butter
2 to 3 Tbs Ice Water
10 inch one crust Pie shell
1 1/3 Cup Flour
1/2 tsp Salt
1/2 Cup Shortening or butter
3 to 4 Tbs Ice Water
8 or 9 inch Two crust Pie shell
2 Cup Flour
1 tsp Salt
2/3 Cup + 2 Tbs Shortening or soft butter
4 to 5 Tbs Ice Water
10 inch Two crust Pie shell
2 2/3 Cup Flour
1 tsp Salt
1 Cup Shortening or butter
7 to 8 Tbs Ice Water
   
1. Place  Flour, Salt and Shortening in a bowl.
2. With two knives cut into the mixture until it resembles course grains.  You can also use your hands to work the shortening into the flour.  
3. Take a Fork or use your hands and add one Tbs of water at a time until the dough forms a ball and there are no crumbs of flour on the bottom of the bowl.  The dough might be a little sticky.  
4. On a floured surface roll out dough.
   
Variation:   add 1/2 cup cheddar cheese and a 1 to 2 Tbs of Poppyseeds