Easy pie or quiche crust

As Jon said in his last post, we have been eating a lot of quiche lately. We used to buy frozen pie crusts, for them but I decided that it would be nice to try making my own. I've pretty much gotten the hang of it now, and I think it's easier to take ten minutes to whip this up than go to the store and buy one. Plus it's way cheaper. This is definitely not extravagant, flaky, to-die-for crust, but it is suitable for our needs, and it tastes better to me than what you can get in the freezer section. I have tried to make pie crusts with butter, and they always end up soggy or too soft. Shortening works well for me.

Pie crust (from the Better Homes and Gardens Cookbook)

1 1/4 cups all-purpose or whole wheat pastry flour
1/4 tsp salt
1/3 cup shortening
ice water

Combine flour and salt in a large mixing bowl. Using a pastry cutter or two knives held scissors-fashion, cut the shortening into the flour until the mixture resembles fine breadcrumbs. Sprinkle 1-2 tbsp water over the flour mixture and stir together with a fork. Add more water until the mixture is completely moistened. Roll dough into a ball and roll it out on a floured surface. Or you can wrap the dough tightly in plastic wrap and keep it in the fridge until you need it.