|All purpose flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Ice cold water||1⁄4 Cup (4 tbs)|
Place steel blade in work bowl; add flour, shortening, and salt Process with on/off turns till most of mixture resembles corrv meal 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 two 9-inch single-crust pastries or one 9-inch double-crust pastry.
For single crust: Turn dough out on lightly floured surface.
Roll to circle about 12 inches in diameter; transfer to 9-inch pie plate.
Trim dough to 1/2 inch 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° oven for 10 to 12 minutes.
For double crust: Roll one ball of dough out and fit into pie plate 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.