Pie Crust...

...from the White Cookbook

For One Pie Shell:
1 1/4 c. sifted flour
1/2 t. salt
1/3 c. shortening (chilled)
1/4 c. ice water

For Two Pie Shells:
2 c. sifted flour
1 t. salt
2/3 c. shortening (chilled)
4-6 T. ice water

Mix flour, salt, and shortening together with pastry cutter or food processor. Add ice water one T at a time and mix gently with a fork until pastry just holds together.