1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. shortening
3-4 tbsp. cold water

Combine flour and salt; cut in shortening with food processor until mixture resembles coarse meal. With a fork, stir in enough cold water, 1 tablespoonful at a time, to moisten dry ingredients.

Shape dough into a ball. Roll out dough to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; trim off excess pastry around edges. Fold edges under and flute. Prick bottom and sides of shell with a fork. Bake at 425 degrees for 12-15 minutes or until golden brown. makes one 9 inch shell.

Note: Pans used for pie crusts never need greasing. The shell will not stick to the sides.