Standard Pastry

8- or 9-Inch One-Crust Pie

1/3 c + 1 T ( 77    g) shortening
1   c       (125    g) all-purpose flour
1/2 t       (  3    g) salt
2-3 T       (30-44 ml) cold water

10-Inch One-Crust Pie

1/2    c (102    g) shortening
1 1/3  c (166    g) all-purpose flour
1/2    t (     3 g) salt
3-4    T (44-59 ml) cold water

(For two-crust pie, double all ingredients.)

Cut shortening into flour and salt until particles are size of small
peas. Sprinkle in water, 1 T at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 t
water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly
floured cloth-covered board. (For two-crust pie, divide pastry into
halves and shape into 2 rounds.)

Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin.

Fold pastry into fourths; unfold and ease ino plate, pressing firmly
against bottom and side.

For One-Crust Pie: Trim overhanging edge of pastry 1 inch from rim of
plate. Fold and roll pastry under, even with plate; flute. Fill and
bake as directed in recipe.

For Two-Crust Pie: Turn desired filling into pastry-lined pie
plate. Trim overhanging edge of pastry 1/2 inch from rim of
plate. Roll other round of pastry. Fold into fourths; cut slits so
steam can escape.

Place over filling and unfold. Trim overhanging edge of pastry 1 inch
from rim of plate. Fold and roll top edge under lower edge, pressing
on rim to seal; flute.

Source: General Mills, Inc. (1986). "Standard Pastry". In Betty Crocker's Cookbook (p 80). Racine: Western Publishing Company, Inc.