She always made it with margarine, but I suspect before I was born, it was made with butter.
It makes enough for two single crusts, or one double with a bit left over for the freezer.
2 cups flour
2/3 cup margarine (1 stick plus 3 Tablespoons)
1 teaspoon salt
4-6 tablespoons cold water
Cut margarine into the flour and salt mixture until thoroughly mixed.
Add water until moist enough to make a soft dough.
Chill before rolling out.