• Preheat oven to 425
• Add flour to a large glass mixing bowl.
• Add salt.
• Add shortening.
• 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.