In large mixer bowl, mix all ingredients except water at LOW until mixture resembles coarse meal.
Add water, 1 tablespoon (15 ml) at a time, mixing as little as possible and only until dough holds together.
Shape into a ball.
Roll out on floured pastry cloth.
Fit pastry into an 8- or 9-inch (20 to 23 cm) pie pan and flute edges. (If pie shell is to be baked, prick pastry thoroughly with a fork and bake in preheated 475°F (250°C) oven for 8 to 10 minutes. Cool on rack.)