Flaky Pie Crust
This is my old standby for pie crust.

Yield: 1 single pie shells

• 1 cup all-purpose flour
• 1/2 teaspoon salt

• 1/3 cup shortening
• 2 to 4 tablespoons ice water

In a medium bowl, combine flour and salt. Using pastry blender or a fork, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, while tossing aand mixing light with the fork. Add water until doubh is just moist enough to form a ball when lightly pressed together. (If you add too much water the dough will become tough and too little water will cause the pastry to tear or crack.)

Shape dough into a ball. Flatten ball to 1/2 inch thick, rounding and smoothing the edges. On floured surface, roll lightly from center to ege into an 11-inch circle. Fold pastry in half; place in 9 inch pie pan or 9 or 10 inch tart pan. Unfold; gently press in bottom and up the sides of the pan. Do not stretch.

Fold ege under to form a standing rim and flute edges.

To double recipe use the following:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons ice water

For baked shell, prick bottom and sides of pastry with the tines of a fork. Bake at 450 degrees F. for 9 to 12 minutes or until a light golden brown. Cool.

For a filled one crust pie, fill and bake as directed.

To make an extra, extra flaky crust, add 2 teaspoons sugar with flour and 2 teaspoons vinegar with water.