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1
Sift the flour and the salt together into a cold medium bowl.
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2
Cut in 1/3 cup of the shortening with two knives or a pastry blender until the mixture resembles cornmeal.
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3
Cut in the remaining 1/3 cup shortening until the mixture gathers into small pea-sized pieces.
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4
Sprinkle the ice water, 1 tablespoon at a time, over a small portion of the mixture.
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5
Use a fork to press the mixture together, making a small ball of dough.
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6
Sprinkle another tablespoon of water over another dry portion of the flour and press it together.
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7
Continue moistening small portions of the dry mixture until all of the flour is moistened.
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8
Use only enough water to make the dough stick together.
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9
It should not be wet or slippery.
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10
Press all the moistened portions together gently and quickly with your fingers.
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11
Do not knead.
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12
The less the dough is handled, the more tender and flaky the pastry will be.
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13
Cover and chill the dough.
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14
On a lightly floured board or canvas, roll out half of the dough into a circle 1/8 inch thick and about 2 inches larger than the pie pan.
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15
Fold the circle in half to fit it loosely into the pie pan.
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16
Trim the excess dough with scissors, leaving about 1 inch of the pastry over the edge of the pan to be folded under to form a standing, fluted rim.
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17
For a prebaked crust, press foil gently into the pan over the pastry and prick the bottom with the times of a fork to prevent air bubbles from forming during baking.
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18
Fill with pie weights or dried beans.
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19
Bake at 350F for 15 to 20 minutes, or until lighter golden.
