1/3 + 1 T Shortning (chilled)
1 C Flour + extra for rolling
1/2 t Salt
3 T ice water
In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.
Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin.
Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and sides of pie plate.
Trim overhanging edge of pastry one (1) inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. Fill and bake as directed in recipe.
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. cut slits so steam can escape. Cover edge with strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe.
Baked Pie Shell:
Also known as blind baking. Prick bottom and sides thoroughly with a fork. Bake in oven at 475 degrees F. approximately 8 to 10 minutes or until light brown; cool.