|All purpose flour||1 Cup (16 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Ice water||3 Tablespoon|
Preheat the oven to 425Â° F 10 minutes before the shell is ready to be baked.
Lightly oil a 9 inch pie pan.
Combine the flour, salt, and sugar.
Cut in the shortening and lard with knives or a pastry blender until the mixture is mealy.
Stir the ice water into the flour mixture.
Wrap the dough in waxed paper.
Refrigerate for 30 minutes.
Roll out the dough 2/3 inch thick on a lightly floured board or pastry cloth.
Press it firmly into the prepared pan.
Prick the dough well with a fork.
Bake at 425Â° F for 12 to 15 minutes or until golden brown.
Cool the pie shell completely before filling it.