Basic Dough For 9-inch Pie
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| 1 1/2 cups | all-purpose flour |
| 1/4 T. | salt |
| 1/2 cup | shortening |
| 3 to 4 tablespoons | cold tap water |
Mix flour and salt in a medium-size bowl. Cut in shortening until mixture looks like coarse crumbs. sprinkle water over flour mixture 1 T. at a time, stirring lightly with a fork after each addition to distribute moisture evenly. press lightly to form a ball. Flatten into a circle 3 inches in diameter and 1 inch thick. Roll out at once or wrap in plastic. Refrigerate up to 3 days or freeze up to 3 months.
For fully baked pie shell: Press foil into pastry-lined pie plate and bake 6 minutes as directed above. Remove foil; bake 8 to 10 minutes longer until light brown, dry and crisp. Prick with fork during baking if necessary and cover edges with foil if browning too much. Cool completely in pan on rack.
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