The kind my mother made.

Ingredients:

SINGLE CRUST

• 1 1/2 C. all-purpose flour (195 grams / 6.9 oz.)
• ¹/₂ tsp. salt
• ¹/₂ C. (96 grams / 3.38 oz.) cold Crisco^® All-Vegetable Shortening
• 3 to 6 Tbsps. ice cold water

DOUBLE CRUST

• 2 C. all-purpose flour (260 grams / 9.2 oz.)
• ³/₄ tsp. salt
• ³/₄ C. (144 grams / 5.07 oz.) cold Crisco^® All-Vegetable Shortening
• 4 to 8 Tbsps. ice cold water

Directions:

1. Mix dry ingredients: Whisk or pulse the flour and salt together in a medium bowl or food processor.
2. Cut in Crisco: Add the chilled Crisco to the flour. Use a pastry blender, two knives, or quick pulses in a food processor until the mixture resembles coarse crumbs with pea-sized bits of shortening remaining.
3. Add ice water: Sprinkle the ice water over the mixture, one tablespoon at a time, gently stirring with a fork or pulsing just until the dough begins to clump together.
4. Test the dough: Squeeze a small marble-sized handful of dough. If it holds together without crumbling, stop adding water.
5. Shape and chill: Form the dough into a smooth ball, flatten it into a 1/2-inch-thick disk, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes (or up to 2 days).
6. Roll out and bake: Roll out on a lightly floured surface to fit a 9-inch pie plate, then bake or fill according to your favorite pie recipe.