Standard Pie Crust – from Margaret Willcox (Nana)

Ingredients
1 crust: 8 or 9 inch
      Flour 1 cup
      Salt ½ teaspoon
      Shortening 1/3 cup and 1 T
      Water (ice cold) 2 Tablespoons

2 crust: 8 inch
     Flour 1½ cups
     Salt ¾ teaspoon
     Shortening ½ cup and 2 T 
     Water (ice cold) 3 Tablespoons

2 crust: 9 inch
     Flour 2 cups
     Salt 1 teaspoon
     Shortening 2/3 cup and 2 T
     Water (ice cold) 4 Tablespoons

2 crust: 9-10 inch
     Flour 3 cups
     Salt 1 ½ teaspoons
     Shortening 1 cup and 3 T
     Water (ice cold) 6 Tablespoons


Dip-level-pour flour (no sifting) into medium bowl; add salt, stir; cut the half the shortening; cut the second half into the mix, add water one Tablespoon at a time, I usually make the 3 cup flour (this leaves extra dough) recipe and add the water to one sixth of the portion in the bowl, add another tablespoon to the next six and so one to evenly distribute the water through out the flour/shortening mix. Sometimes it takes a bit more water. Divide the dough in half, form a ball, and let rest about 10 minutes. Roll out. With any extra dough gather up, roll flat, sprinkle with cinnamon sugar and pop in the hot oven for about 10-15 minutes for yummy snack.