3 1/2 cups flour
1 tsp salt
1 cup solid shortening (margarine, butter, Crisco, or a combination)
3/4 cup cool water (more or less) not cold
Combine the flour and salt into the bowl of a food processor. Cut the shortening into 8 pieces Put shortening into the processor. Pulse until the mixture looks like small peas, with the shortening being totally incorporated into the flour.
Pour half the water in and process for about 20 seconds. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT OVER PROCESS the dough. Work the dough as little as you have to, just enough to keep it formed in a ball.
Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it 30 minutes or overnight. Take a handful of flour and sprinkle it over a flat dry surface. Put a ball of the dough in the middle of the flour. Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4” bigger than your pan. Fold the dough in half; place it in the pie pan unfolding to fit. Trim it if necessary. You want to have enough to fold the edges under for a rim pressing the edge. If you are making a one crust pie like a pumpkin or pecan you can crimp the edges or press it down. Just make sure that the edge is slightly higher than the pie pan so that the filling doesn’t run out. Makes enough dough for 2 – 9 inch crusts with a little dough left over.