If making a pie with a top and bottom crust, this recipe needs doubles.
Mix together flour, sugar, and salt.
Cut in shortening using a pastry cutter until crumbly.
Mix in water.
Turn out the dough onto a floured surface. Kneed lightly into a ball. If multiplying the recipe, split dough into the number of crusts.
Roll out the dough on counter or a pastry mat using a rolling pin. Make it slightly larger than the pie pan you will be using so there is overhang. Roll pie crust onto rolling pin to lift it up onto the pie plate. If putting a top crust on the pie, cut the bottom crust off even with the edge of the pie plate. Fill crust with pie filling. Place top crust over pie and follow the next steps to pinch top and bottom crust together.
Cut the crust to have about a half inch over hang. If there are any spots that fall short, paste in extra crust by dampening edges of the patch with water and connecting extra crust.
Fold crust under along the end of the pie pan. Crimp the edge, pinching with fingers. Be sure the points of the crimps go over the pie pan edge so the crust doesn’t shrink while baking.
Prick bottom and sides of a single crust with a fork. For a double crust, cut a design into the top of the crust for venting.
For baking just the crust, bake at 400° for 12-16 minutes. For Double Crust: Brush top of crust with butter and sprinkle on cinnamon sugar. Bake at 400ºF for 45 to 50 minutes until crust is golden brown. You can wrap aluminum foil around the crust edges while baking to prevent the edges from over browning