Never Fail Half And Half Pie Crust - cooking recipe

Ingredients

1 c. flour
1/2 c. shortening (I always use Crisco)
1/4 c. cold water
1/8 tsp. salt

Preparation

Sift salt and flour together in a bowl.
Cut in Crisco until crumbly, but not fine crumbs.
The larger crumbs make the dough flaky.
Add cold water and form into ball.
Roll out on floured cloth (I use a clean dishtowel).
It should be about the consistency of play dough.
Fold dough over in half, ease into pie pan without stretching, trim excess dough or fold under for a thick edge.
Flute, prick all over with fork, bake at 425\u00b0 for about 10 minutes, or until medium brown.
If a two crust pie is being made, or one in which the filling cooks with the crust, do not punch holes in your bottom crust.