Classic Pie Crust

Directions

1. In a small bowl, combine the flour and salt; cut in the shortening until the mixture is crumbly. Gradually add the ice cold water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. For a single crust: roll out pastry on a lightly floured surface to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.
3. For a double crust, divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fir a 9 inch or 10 inch pie place. Transfer pastry to pie plate. Trim pastry even with the edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over fillling. Trim, seal and flute edges. Cut slits in the top to let steam escape. Bake according to recipe directions.