Easy Pie Crust

One Crust
1 1/2 cups flour
1/2 tsp salt
1/2 cup shortening
4-5 Tbs cold water

Two Crusts
2 cups flour
1 tsp salt
2/3 cup shortening
5-7 Tbs cold water

Mix together the flour and salt. Cut in the shortening using a pastry blender or your mixer until the pieces are like small peas. Add the water one tablespoon at a time. Toss with a fork or use your mixer. Turn the dough onto a floured cutting board and divide in half if you made two crusts. Flatten with the palm of your hands into a disc. If you have time, wrap in plastic and refrigerate half an hour or so. It will make rolling the crust out a bit easier.
Make sure the board is floured and sprinkle a little flour on top of the dough as well. Use your rolling pin to roll from the center out at different angles until the dough is about 1/8" thick and as round as you can get it. Fit pastry into the pie plate. An easy way of doing this is to fold the crust in half and position it, then unfold it. If making a single crust pie, trim the crust so that you have about 1" overhang and fold the overlap under. Pinch with your thumb and forefinger all around the pie to make a fluted edge. If you need to prebake the shell, bake at 450 for 10-12 minutes.
If you're making a two crust pie, trim the crust to about 1/2 " overlap. Fill with the filling. Lay the second crust on top, tuck the top crust under the bottom one to seal it and then pinch it together with your thumb and forefinger. Cut slits into the top crust to allow steam to escape.