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1
Combine the flour, salt, and baking powder in a large bowl.
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2
Stir with one hand to blend.
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3
Add the shortening, breaking it into 2 or 3 manageable chunks.
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4
To combine the ingredients, pick up some flour and shortening and quickly rub it between your hands in a gentle sliding motion from the heel of your hand to your fingertips.
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5
Work over the bowl so that the mixture falls back into the bowl.
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6
Continue picking up and rubbing more of the mixture until you no longer see lumps of shortening.
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7
This process takes less than 1 minute.
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8
Work in the water, one-third at a time, using your fingers or a spatula to moisten the flour mixture after each addition.
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9
When all the water has been incorporated, you should be able to press the ragged mass of dough and all the bits into a ball.
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10
Transfer the dough to an unfloured work surface; it should not stick.
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11
Knead the dough for 5 minutes, until it is relatively smooth and somewhat elastic.
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12
Push your finger into the dough; it should slowly bounce back with a noticeable dent left behind.
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13
Wrap in plastic wrap and set aside at room temperature for at least 30 minutes and up to 2 hours before using.
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14
(The dough can be refrigerated overnight.
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15
Return to room temperature before using.)
