Pastry for single-crust pie

Adapted from the Better Homes and Gardens Cookbook

This is the crust I used for my award winning pie.

1 ¼ c. all-purpose flour

¼ tsp. salt

1/3 c. shortening

4-5 T. cold water

1. Stir together flour and salt. Using a pastry blender (I used a fork), cut in shortening till pieces are pea-size.
2. Sprinkle 1T. of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 T. of water at a time, till all the dough is moistened. Form dough into a ball.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll into pie plate, being careful not to stretch pastry.
5. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.

If you are baking it first prick the bottom and sides. Prick all around where sides and bottom meet. Line pastry with a double thickness of foil (or one layer of heavy duty) aluminum foil. Bake in a 450° F oven for 8 minutes. Remove foil and bake for 5-6 minutes more or until golden. Cool on a wire rack.