The only changes I've made to the recipe are to drop an ice cube or two into some cold water and dip the water from there. Then add it slowly while the mixer is on low. Chill the dough slightly before rolling it out almost paper thin on a well-floured surface.

1	cup	Flour
1/2	tsp	Salt
1/3	cup and 1 tbsp	Shortening
2-3	tbsp	Cold Water

Measure flour, salt, and shortening into a large mixer bowl. Blend l minute on low speed, scraping bowl constantly. Add water, mix until all flour is moistened and dough begins to gather into beater, about l minute, scraping bowl constantly. Makes enough for a single 9" pie crust.

This dough freezes well. Put it in a zippered freezer bag, push out the air, seal it, and then flatten the bag until the dough fills the whole thing. It will freeze quickly, store flat and will thaw quickly when your're ready for it again.