2 c. flour
1 t. salt
2/3 c. vegetable shortening
6 T. cold water (approx)

Cut shortening into flour mixed with salt.  Gently work in cold water and form dough into two portions—one slightly larger than the other.  Let rest a few minutes.  Place on slightly floured board or between two pieces of waxed paper.  Roll to pie pan size.  Place in pie pan and turn under edges and flute (My mother would roll the pie crust larger than the pie plate and would cut off the extra pie dough by placing a knife on the outer edge of the pie pan and then cutting.  She then used a fork to crimp the edge.  The extra dough, she sprinkled with sugar and cinnamon and baked for us to snack on.)