Priscilla's Pie Crust

This makes one pie.

1 c. flour
1/2 tsp. salt
1/3 cup + 1 T. shortening (Crisco is best)
2 + Tb. water

1. Mix flour and salt in a mixing bowl.
2. Add shortening to mixture and cut in with a pastry cutter until particles of flour and shortening look like coarse corn meal.
3. Sprinkle with water, 1 T at a time. Mix water and flour with a fork. Try to only wet one area at a time and do not mix this area again. Dough should be just moist enough so that when you lightly gather it together into a ball it cleans the bowl.
4. Lightly flour pastry cloth and rolling pin cover.
5. Place dough in the center of cloth and flatten with your hand.
6. Roll out dough in to a circle not quite 1/8 inch thick.
7. Keep pastry circular and roll it about 1 inch larger all around than inverted pie pan.
8. Fold pastry in half, and then into fourths.
9. Unfold and ease pastry loosely into pan, being careful not to stretch. This can be accomplished by pushing dough in rather than pulling it out.
10. Fold over edge and finish with desired trim.