Pie Crust Recipe

• 1 1/4 c. Flour (I use pastry flour because it makes the crust flakier)
• ½ tsp. salt
• 1/3 c. shortening/ lard
• 3-4 tbsp. ice water

Mix together the flour and the salt. Cut in the shortening/lard till the size of peas. Add the water just until it forms a ball. Refrigerate for ½ an hour. Roll out to an 1/8 of and inch thick and put in your pie pan. Trim and flute according to taste. Bake according to recipe instructions.