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1
Mix the flour and salt together in a bowl.
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2
Cut in the shortening with a pastry blender or fork until the shortening is the size of green peas.
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3
Loosely separate the flour-fat mixture, still in the bowl, into 3 portions.
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4
Add ice water, a little at a time, to one portion, tossing the mixture with the pastry blender or fork until it is moist and holds together.
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5
Set that section aside.
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6
Repeat with the other portions.
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7
When all the portions are moistened, gather them into a ball and flatten into a round disc.
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8
Wrap with plastic wrap and chill 1/2 hour or more.
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9
Flour a board or wax paper and, using a floured or stockinged rolling pin, roll the pastry into a round about 18 inch thick and at least 1 1/2 to 2 inches larger than your pan.
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10
Fold in quarters.
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11
Place the pastry in a 9-inch pie pan and unfold.
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12
Trim the pastry 1 inch larger than the pie pan and tuck the overhanging pastry under itself.
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13
Then, use the thumb and finger of one hand and the index finger of the other to flute the edges.
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14
Place in the freezer or chill in the refrigerator for 30 minutes before baking.
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15
To prebake, preheat the oven to 400F (200C).
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16
Crumple a piece of wax paper, then spread it out to the edges of the pan.
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17
To make a weight, fill the paper with raw rice or dried peas.
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18
Bake for 20 minutes.
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19
Carefully remove the paper and rice or peas.
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20
(The rice or peas may be used again the next time you prebake a pie crust.)
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21
Fill the crust with a filling and bake according to filling directions.
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22
If the filling requires no cooking, bake the pie shell 10 minutes more.
