1 1/2 cups Martha White® All-Purpose Flour
3/4 teaspoon salt
1/2 cup All-Vegetable Shortening
4 to 8 tablespoons ice water
Combine flour and salt in medium bowl; mix well. Cut in half of shortening with pastry blender or fork until mixture is fine and mealy. Cut in remaining shortening until mixture resembles small peas. Sprinkle one tablespoon water over mixture; toss gently with fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. Mixture should be moist enough to form a ball but should not be sticky.
Shape dough into ball. Flatten to 1 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll out dough to 11-inch round. Carefully roll dough around rolling pin. Unroll into 9-inch pie pan, or 10-inch tart pan. Fit evenly into pan. Do not stretch. If using pie pan, fold edge under to form standing rim; flute. If using tart pan, trim pastry even with pan edge.
For One-Crust Filled Pie: Fill and bake as directed in pie recipe.
For One-Crust Baked Pie Shell (Unfilled): HEAT oven to 475ºF. Prick bottom of crust thoroughly with a fork that has been dipped in flour. Bake shell 8 to 10 minutes or until light golden brown. Cool on wire rack 15 minutes or until completely cooled. Continue as directed in pie recipe.
*Percent Daily Values are based on a 2,000 calorie diet.