Classic American Pie Crust

In a large bowl, combine flour and salt.

Cut or rub in half of the butter or shortening, then the other half.

Sprinkle the ice water, one tablespoon at a time, over mixture.

With fork, toss mixture together.

Continue until the dough is just moist enough to hold together when pressed.

Gather into a ball, wrap in plastic wrap, and chill for at least one hour.

Take dough from the refrigerator and roll out on a lightly floured surface until it is about 1/8 inch thick and about 2 inches larger in diameter than your pie plate.

This gives you enough to make a good high rim for a single crust shell.

Keep dough chilled until ready to use.

The dough can be chilled for up to a month or frozen until needed.