• Using a pastry cutter, combine the shortening, flour, and salt until it resembles pea-size crumbles.
  
• Slowly add just enough water to bring the dough together with your hands. Gently form a ball. Don’t overwork the dough or it will turn out tough. A perfect crust bakes light and flaky!
  
• Wrap the dough in plastic wrap and place in the refrigerator to chill for 30 minutes.
  
• Remove the dough from the refrigerator and divide in half. Lightly flour the counter and rolling pin and roll the dough out, gently pushing out from the center until you have reach the desired size and thickness.
  
• Carefully fold the dough in half and then in half again. Place over the pie dish and carefully unfold. Alternatively, you can roll the dough around the rolling pin and unroll it into the dish.
  

Single crust:

• Scrape the excess dough hanging over the edges of the dish using a pastry scraper or knife. Flute the edges using your thumb (or knuckle) on one hand and two fingers on the other.
  

Double crust:

• Pour prepared filling onto the bottom crust. Using a pastry brush or your fingers dipped in water, lightly wet the edges of the bottom crust so it is slightly tacky This will help the top crust adhere better.

  Roll out the other half of the dough, fold in half. Using the edge of your pastry scraper or knife, cut three 2” lines on a vertical angle. Carefully fold in half again and unfold over the prepared filling. The slits you cut should form a V- shape in the center of the pie.

  Gently press the edges together so they form a seal, then scrape off any excess dough hanging over the edges. Flute the edges using your thumb (or knuckle) on one hand and two fingers on the other.
  
• Bake the pie according to your recipe’s directions