Pie Crust, Shortening - Master Cookbook Recipe # 471

Instructions

1. Cut in Fat: In a medium bowl, combine the flour and salt. Using a pastry blender or a fork, cut the shortening into the flour until it is fully incorporated and the mixture looks like coarse crumbs.
2. Bind: Add cold water, one tablespoon at a time, mixing until the dough just comes together when pressed.
3. Chill: Briefly knead the dough, form it into a ball, wrap it in plastic, and chill in the refrigerator for 30 minutes.
4. Roll: On a lightly floured surface, knead the dough slightly and roll it into a circle approximately 1 1/2 inches wider than your pie plate.
5. Measure: Place your pie plate upside-down on the dough to ensure it's the right size.
6. Transfer: Lightly flour the dough, roll it onto your rolling pin, and carefully unroll it over the pie dish.
7. Shape: Press the dough gently into the dish and crimp the edges to your liking.
8. Bake (if pre-baking): Prick the bottom and sides of the crust with a fork. Bake at 375°F for about 20 minutes, or until golden brown.