Mom's Fabulous Pie Crust Recipe

Cut shortening into flour and salt with a pastry blender or table fork until particles are the size of peas. Sprinkle with water 1 T. at a time, mixing with a fork or pastry blender until all the flour is moistened and the pastry almost cleans the sides of the bowl. (1-2 tsp. of water can be added if necessary). Gather pastry into a ball. Shape into flattened round circle on a lightly flour covered area. Use a rolling pin to flatten to about 1/2" to 1/4". For 2 crusts, divide the pastry in half first. Roll pastry in a circle 2" larger than an inverted pie plate. Fold pastry in half. Carefully lay it in the pie plate on one side. Fold out the other side; press into sides and bottom of pan.Trim edges. Fill as directed. Add the top crust the same way by folding it in half and laying it over the top of the filling. Pinch top and bottom together using the side of a finger or finger and 2 knuckles. Cut slits in the top crust to allow steam escape.

Note: The less you work the crust and keep it moist, the flakier and tastier it will be.