2 c. all-purpose flour
1/4 tsp. salt
2/3 c. vegetable shortening
1/4 c. ice water

In a mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal. Stirring with a spoon, gradually add the water until a ball of dough is formed. Wrap the dough in a plastic wrap and chill until ready to use.

To bake the pie shell, preheat the oven to 425°F. Place the dough on a lightly floured surface and roll it out to a 1/8-inch thickness. Carefully fold the pastry in half; lay the fold across the center of a greased pie plate or pan, unfold it and press it loosely on the bottom and sides of the plate. Prick the bottom and side with a fork; place the plate on a heavy baking sheet and bake until the shell browns evenly, 12 to 15 minutes.

Yields one 9 or 10-inch pie shell.