Mom's Best Pie Crust
1 c. flour
1/3 c. shortening
1/2 t. salt
2 T ice water
Mix thoroughly flour, shortening and slat until mixture is coarsely crumbled and will stick together when squeezed. Add ice water and work into a ball. Roll as thinly as possible on floured surface. Lift rich pie crust by rolling it around the rolling pin and sliding pan under. (If you don't have to patch it, it isn't tender enough!). Chill pie shell before filling or baking. --Shirley Henton
Note: Bake at 400 degrees until golden brown before filling if making a pie such as lemon meringue or chocolate.
*We liked this as kids, especially when she made dad's favorite pie--lemon meringue! We also liked it when she took the pie crust scraps and flattened them out on a pie tin, sprinkled them with cinnamon and sugar and baked them for us. She called them peek-a-boo's.