3 parts flour (1 1/2 c. for single crust pie, 2 c. for double)
1 part vegetable shortening (1/2 cup for single, 2/3 c. for double)
1 tbsp. or so bacon grease
cold water
wax paper

Pie crusts are much easier to blend if you spring for a pastry fork, a semi-circle of 5-7 wires with a handle. In a very large bowl, cut shortening and bacon grease into flour until coarse & crumbly. Push dry mixture to one side. Drizzle approximately 1 tbsp. cold water into bottom of bowl. Mix in just enough of the dry mixture to form a glob of the right consistency (not too sticky, not too crumbly). Do not overmix.. Push glob of pastry to opposite side of bowl from dry mixture. Repeat process until all is blended. Roll out between two sheets of wax paper to make it easier to handle. You can't go wrong.