Preparation:
Stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push to side of bowl; repeat with 2 to 3 tablespoons cold water until all flour mixture is moistened. Form into a ball.
On lightly floured surface, flatten dough with hands. Roll from center to edge forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto 9 inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim edge 1/2 to 1 inch beyond edge of pie plate; fold excess under. Flute edge. Prick bottom and sides. Bake in a 450° oven for 10 to 12 minutes. Cool |
