Single 23 cm Pie Crust

For a light and flaky pie crust, do not over-blend the flour and shortening, handle the dough as little as possible, and use the minimum amount of water necessary to get the dough hold together.

Stir together flour and salt in a mixing bowl. Cut in the shortening with a pastry blender or two knives until chunks are about the size of small peas. Sprinkle in the water a spoonful at a time, tossing with a fork and pushing the moistened dough aside between each spoonful. Continue until all the flour is moistened. Form dough into a ball, and roll into a 30 cm diameter circle on a floured pastry board. Line the pie plate and flute the edges. For a pre-baked pie crust, prick the pastry with a fork and bake in a 230° C (450° F) oven for 10-12 minutes.