Aunt Mae's Boiling Water Pie Crust

I know the title is a mouthful, but this is a great crust recipe. It is no-fail. It supposedly makes a two crust pie, but it would be a very small two crust pie, so I normally 1 1/2 the recipe. But this is perfect for a single crust pie--like quiche.

1/2 c. shortening, butter, lard, or combination
1/2 c. boiling water
3/4 t. salt
1 1/2 c. flour

Whip the shortening in the water until it has melted. (With shortening it creates a nice whipped look).) Add salt and flour. For the most tender, flaky crust, refrigerate for at least an hour (my mom rolls it out in the pan before chilling the crust). Roll out crust to desired size and place in pan. (I like rolling it out on my silpat.)