Pie Crust:

2 Crusts					One-crust

2 cups flour					1 cup flour
1 teaspoon salt					1/2 teaspoon salt
2/3 cup plus 2 tablespoons of shortening        1/3 cup  plus 1 Tbsp shortening
1/4 cup water					2 tablespoons water

Mix flour and salt in bowl.  Cut in shortening with pastry blender or
forks until the pieces are about the size of small peas.  Sprinkle with
water, mix in with fork until flour is moistened.  Gather dough together
with fingers so it cleans the bowl.  Press into a ball.  If making a 2
crust pie, cut the ball in half and use half for each crust.  Roll out
on to flour covered cloth with floured roller.  Roll out to size
desired.  I usually roll the crust onto the roller and lift it over on
to the pan.  Pinch the edges.

I usually turn under a half inch or so and then pinch the crust.  You
may need to trim the crust before that if it is uneven.