Standard Pie Crust

8 or 9 inch One-Crust Pie:

1/3 C. plus 1 Tbsp. Butter or Shortening

1 C. All-Purpose Flour or Whole Wheat Flour

½ tsp. Salt

 2 to 3 Tbsp. Cold Water

8 or 9 inch Two-Crust Pie:

2/3 C. plus 2 Tbsp. Butter or Shortening

2 C. All-Purpose Flour or Whole Wheat Flour

1 tsp. Salt

4 to 5 Tbsp. Cold Water

Cut Shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary.)

Gather pastry into a ball; shape into flattened round on lightly floured (for two-crust pie, divide pastry into halves and shape into 2 rounds.) Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Fold pastry into quarters (if whole wheat, fold in half only); ease into plate and unfold, pressing firmly against bottom and sides. 

For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate, flute. Fill and bake as directed in recipe. 

For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475˚ F. until light brown, 8 to 10 minutes; cool. 

For two-crust pie: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry ½ inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim over-hanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, press on rim to seal; flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe. 

Note: If possible, hook fluted edge over edge of pie plate to prevent shrinking and help pastry retain its shape. 

Crocker, Betty; [the title page and all other information is ripped out], Standard Pastry: 8 or 9 inch One Crust Pie, p. 289.