Grandma's (Modified) Pie Crust

2 cups flour3/4-1 cup vegetable shortening#8539;-#189; teaspoon salt4-8 tablespoons ice water (depending on humidity)Measure flour, shortening and salt into a bowl. With a pastry blender or two knives, cut shortening into flour until mixture is the size of small peas. Add water a tablespoon at a time and just toss with a fork to moisten; don't over-mix. On a dry day it will take 6 to 7 tablespoons.Continue to add water and toss until mixture barely holds together. Remove from bowl and gently gather into a ball. Do not knead. Divide dough in half; place one piece on a lightly floured surface and begin rolling into a 10-inch circle from the center out. Place into 9-inch pie plate and trim nearly to edge of plate. Roll out remaining dough for top crust; place on filling and tim edges, leaving a little extra to tuck under bottom crust. Flute the edges, brush lightly with a little water and sprinkle with sugar to help brown. Bake according to filling recipes.Makes two crusts. Cook's note: The more shortening you use, the more difficult it can be to roll out the dough. Grandma used the larger amount for a very flaky, rich crust.