1/3  cup plus 1 tablespoon shortening or 1/3 cup lard
1  cup all-purpose flour
1/2  teaspoon salt
2  to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, toss with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on wax paper.
Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.
Place pastry into pie plate, pressing firmly against sides.  Flute edges.