1cupshorteningI place mine in the freezer for about 30 min
Preheat oven to 425
Add flour to a large glass mixing bowl.
Cut shortening into the flour mixture, using a pastry blender, until it looks like coarse meal.
There will be small crumbles of flour and some large pieces of shortening.
Using a tablespoon at a time add the water (I begin with at least 4 tablespoons) add water as needed, the dough should all be wet, but not saturated. Mix with a fork after each tablespoon of water is added.
Use a fork and mix until all blended.
Roll into a ball and flatten onto a well floured surface.
With a well floured rolling pin roll out the dough, starting in the center and rolling to the edges.
Use the rolling pin and left one edge around the pin and allow to overlap.
Transfer to the pie plate by unrolling.
Press the dough into the bottom and up the edges of the pie plate.
Trim the excess dough and crimp the edges.
To bake without filling
Prick bottom and sides with a fork and bake for 10-15 minutes or until lightly browned.
To bake with filling
Preheat oven to temperature directed in the recipe you are using. Do not price pie shell.
Bake as recipe directs.
Depending on the pie plate I am using this recipe will yield enough for a double-crust pie.