Grandma Gladys' Perfect Pie Crust: The secret recipe

I finally got my grandma Gladys to teach me her famous pie crust recipe. She's the type of lady who will just wake up in the morning, and 'throw together' a pie with whatever ingredients she has laying around, and serve it as if it's no big deal. Meanwhile, to her salivating guests, it's always the-best-pie-i've-ever-had type of pie. Never fails. Her secrets to the perfect crust: 1. always use Ice water  2. the less you work the dough, the better (and flakier!) 3. pies take a lot of love.Ingredients:

• 1/2 c. Crisco vegetable shortening
• 2-3 Tbs. Ice water
• 1 c. all purpose flour
• 1/2 tsp. salt

Method:1. Combine flour, salt, and shortening in a mixing bowl.2. Fluff the mixture with finger tips, bringing your fingers up through the mix and around the sides of the bowl. If it seems like the lumps are remaining overly large, add a touch more flour.3. Add ice water slowly. Continue mixing with fingers creating crumbles, and eventually forming into a doughy texture. Be careful not to overwork the dough (don't press or pound it, just lightly work it).4. Form a rough ball with the dough, grabbing excess crumbles and working them into the ball.5. On a floured surface, roll out the dough into a rough circular shape (to fit a round pie dish).6. Fold the dough in half, and flop into a pie dish (Gladys' term: the fold and flop).7. Puncture the edges and bottom of the dough-in-dish with a fork so that the crust doesn't bulge when baking.8. Using your thumb or a fork, press around the edges of the crust to form your own unique style of a scalloped edge.9. Fill with your favorite filling and bake at 400 degrees F for 30-40 minutes, OR10. Cover crust with wax paper and cellophane and store in fridge or freezer for later use.