Cut shortening into flour and salt until particles
are pea size. Sprinkle with water, 1 Tbsp at a time
tossing with fork until all flour is moistened and
pastry almost cleans side of bowl. (1-2 tsp water
can be added if necessary)
Roll pastry from center to outside edge in all
directions, occasionally giving it a quarter turn.
Push edge of pastry in gently with sides of hands to
keep it circular. Lift pastry occasionally to
prevent it from sticking to cloth.
Fold pastry into quarters; place in pie plate with
point in center. Unfold and gently ease into plate,
being careful not to stretch pastry.
Originally Submitted
10/8/2012
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