Tim's Pie Crust

I have had several requests for our pie crust recipe. Tim makes the crust. I make the filling so I can't take any credit for how good it turns out.

1 1/4 cups all-purpose flour
1/3 cup shortening
4 to 5 tablespoons cold water
1/4 teaspoon salt

1. Stir together flour and 1/4 teaspoon salt. Using a fork or a pastry blender, cut in shortening till pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened. Form dough into a ball.
3. Put ball into pie pan and push the crust up to the edges. Make sure to fill the entire pan with the pie crust. Make sure the crust isn't too thick.

We put the pie crust (prick holes in the crust) in the oven for 5 minutes at 450 to get it to harden up before we put the filling in. After you put the filling in, put the pie back in the oven for the amount of time called for on the recipe. If your pie is a refrigerated pie and calls for a baked pastry shell, the recipe tells you to prick the bottom with a fork, then line the pastry with a double thickness of foil and bake for 8 minutes at 450. Remove foil. Bake 5-6 minutes more or until golden.