Steps: |
| -Preheat oven to 400 degrees. |
| -Sift together flour and salt into a bowl. |
| -Cut shortening into flour with a pastry blender until pea sized. (Learn How) |
| -Add ice cold water, 1 tablespoon at a time, mixing with a fork in between additions. |
| -Once dough is moist, form into a ball. (You may want to wrap your dough in plastic and chill it at this step.) |
| -On a lightly floured surface, form your dough into a disk. (Learn How) |
| -Starting in the center, roll out to the edges with a rolling pin. Roll to 12-inch round. |
| -Lightly flour top of pastry. Fold into quarters and transfer to 9-inch pie plate. Unfold. |
| -Gently form pastry to pie plate, being careful not to stretch or tear. |
| -Use scissors to trim pastry to 1/2-inch beyond edge of pan. Flute or decorate edge as desired. |
| -Do not prick pastry. Lay a square of parchment into shell. |
| -Fill inside of shell with dried beans. This will prevent shrinking and bubbling during baking. |
| -Bake at 400 degrees for 8 minutes. Remove beans and parchment. Bake for an additional 4-5 minutes until golden. |
| -Cool on wire rack. |
| -Save cooled beans in an airtight container for future use. |
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