Standard pastry pie crust

8" or 9" One-Crust Pie

1 cup flour
1/2 tsp salt
1/3 cup lard or 1/3 cup plus 1 TBSP hydrogenated shortening
2 TBSP  water
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8" 2-crust pie

1 1/2 cup flour
3/4 tsp salt
1/2 cup lard or 1/2 cup plus 1 TBSP hydrogenated shortening
3 TBSP  water
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9" 2-crust pie

2 cup flour
1 tsp salt
2/3 cup lard or 2/3 cup plus 1 TBSP hydrogenated shortening
1/4 cup  water
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 1. Measure flour by dip-level-pour method or y sifting. Mix flour & salt in bowl. Cut in shortening with pastry blender until particles are the size of peas.
 2. Sprinkle with water 1 TBSP at a time, mixing with fork, u til flour is moistened. Gather dough together with fingers so it cleans the bowl. Press into a ball. Turn out onto lightly floured cloth-covered board.
 3. If making two-crust pie, divide dought about in half; round up larger part on board. Prepare rolling pin by covering with stockinet. (Flour rubbed into covered board and stockinet keeps dough from sticking, yet is not taken up by dough.)
 4. Flatten with hand, roll out not quite 1/8" thick. Roll lightly being careful not to add extra flour as that makes pastry tough. Keep rounding edge of pastry. If it begins to break, pinch broken edges together immediately.
 5. Keep pastry circular and roll it about 1" larger all around than inverted pie pan. Fold pastry in half. Carefully transfer to pie pan. 
 6. Unfold and ease pastry loosely into pan, being careful not to stretch. (Stretching causes pastry to shrink during baking.) To finish one-crust pie, see step 11.

For two-crust pie

 7. Prepare desired filling and place in pastry-lined pan. Trim off overhanging edges with scissors. Roll second part of dough for top crust large enough to extend 1" beyond pie pan. Measure by holding pie pan over rolled round of pastry.
 8. Fold pastry for top crust in quarters. Make several slits near center to allow steam to escape or top crust will puff up. Moisten edge of bottom pastry with water. Carefully place folded pastry evenly on filling. Unfold. Trim pastry with scissors 1/2" from edge of pan.
 9. Fold edge of top pastry under edge of lower pastry on rim. Seal thoroughly  by pressing with fingertips. Build up a high stand-up rim. Form a fluted edge by firmly placing the right index finger on the outside of pastry rim, lft thumb and index finger on outstide of pastry at that point. Pinch. Repeat all around edge of pie. Sharpen points by pinching each one firmly.
10. To preent edge of crust from becoming too brown cover with a 1 1/2" strip of aluminum foil. Bake pie asdirected in each recipe. Remove aluminum oil about 15 minutes before end of baking time, so the edge will brown slightly.

For one-crust pie (these steps follow step 6)

11. Trim pastry with scissors /2" from edge of pan. Fold pastry under, even with pan. Flute. Hook points as shown under pan rim to help prevent shrinking during baking. DO NOT PRICK. Fill and back according to recipe.
12. Trim and flute as in step 11. Prick pie shell. Bake at 475*F 8 to 10 minutes. Cool. Fill with cream or chiffon-type fillings, fruit glaces, merigue pie fillings or other refrigerated fillings. Finish aqccording to recipe.