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1
Use pastry blender or two butter knives to chop up shortening in flour and salt to pea-sized lumps.
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2
Stir in water, a few tbsp at a time, stirring with butter knife.
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3
(Do not stir in ice cubes.)
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4
Don't mash.
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5
When mixture starts to form big clumps you've added enough water.
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6
You won't use a full cup of water, more like 1/2 cup, but keep enough water on hand just in case.
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7
The key is to keep everything chilled until you get it into the oven.
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8
Touching it too much will warm it up.
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9
Be paranoid.
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10
The other secret is not to blend it too much, keep it loosely binding until you roll it.
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11
If the shortening lumps are too small it won't be as flaky.
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12
Place a sheet of plastic wrap on counter.
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13
Sprinkle it with flour.
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14
Pick up half of pastry mix, form into ball and place on the centre of sheet, being careful to neither mash it or handle it much.
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15
Cover with second sheet of plastic wrap.
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16
Roll from centre out to 1/2 centimeter (1/4 inch) thickness.
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17
Remove top sheet of plastic.
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18
Place pie plate upside-down on top of pastry, place hand under plastic, flip, gently press into pan, remove plastic.
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19
Trim edges with knife.
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20
(Flute edges - optional.
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21
).
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22
Chill in fridge until ready to add filling and bake.
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23
May be frozen.
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24
Makes two layers of crust; top/bottom or two bottom crusts.
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25
Tip - for a rolling pin use a wine bottle or other glass bottle filled with water and kept in the fridge.
