This crust is perfect for all pies with a single crust, and fits a 9-inch pie pan.
Homemade Pie Crust
1 1/4 cups The Old Mill White Unbleached Flour, plus extra for rolling
1/2 teaspoon salt
6 tablespoons vegetable shortening, chilled
2 tablespoons ice water
Place the flour and salt in a large bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Form into a ball and place on a sheet of plastic wrap or waxed paper. Press down on the ball to flatten, wrap securely, and chill 1 hour.
When ready to bake, place the dough on a lightly floured board and roll to 1/8-inch thickness. This fits into a 9-inch pie pan.