Yield: 1 crust
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2-inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. FOR BAKED PIE SHELL: Heat oven to 475 F. Prick bottom and side thoroughly with fork. Bake 8 to 10 mintes or until light brown; cool.
Please note that some ingredients and brands may not be available in every store.