Dixie Christensen's Cold Water Pie Crust

My mother was a champion pie crust maker. I observed her making many pies while growing up, but only started making pie crusts from scratch a few months ago. Here's my mother's recipe, with some clarifications from me, since her original recipe has just the very basics:

1 1/2 C flour
1/3 tsp salt
1/2 C shortening

Sift flour and salt together in bowl. Add shortening to flour mixture using a pastry cutter until mixture becomes somewhat granular. Add cold water a little at a time (probably not more than a few tablespoons), and work into dough. This is best done with your hands. The dough should be a little stiff. Roll out on well floured surface to size needed. Rub flour over the rolling pin as well. Bake as directed in the recipe you are using.

Makes enough for a 9" two crust pie.

Comments from Connie: Roll dough very thin for a 9" crust. You would probably want a thicker crust for a quiche.To pick up crust from the floured surface, peel it back slowly over the rolling pin that has been placed across the crust. Use rolling pin to lift crust to pie plate. Don't overwork the dough, as pie crust becomes tough the more it is handled. With my limited experience, I've found that the process is "trial and error".