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

Place steel blade in work bowl; add flour, shortening, and salt. Process with on/off turns until most of mixture resembles cornmeal but a few larger size pieces remain. Have ice cold water in a cup. With machine running quickly add ice cold water through feed tube; stop processor as soon as all water is added. Scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough and shape into 2 equal balls. (If dough is soft, chill 30 minutes before rolling.) Makes 2 (9") single-crust pastries or 1 (9") double-crust pastry.

FOR SINGLE CRUST: Turn dough out on lightly floured surface. Roll to circle about 12" in diameter; transfer to 9" pie plate. Trim dough to 1/2" beyond edge of pie plate; fold excess under and flute edge. For baked crust, prick bottom and sides all over with a fork. Bake in 450 degree oven for 10 to 12 minutes.

FOR DOUBLE CRUST: Roll one ball of dough out and fit into pie plates as for single crust, do not prick. Trim dough even with edge of pie plate. Roll out second ball of dough, cut slits for escape of steam. Place atop filling in pie shell; trim as for single crust. Fold excess under bottom crust and flute. Bake as directed in recipe.