Place into a food processor
2 2/3 C. all-purpose flour
1 tsp. salt
1 C. shortening
Pulse processor until shortening is cut in (looks a little like cornmeal texture). Add
7 1/2 to 8 T. of cold water (I mix ice cubes into a cup of water.)
Pulse processor until mixture clumps into a mass. Don't over process. You want this pie crust flaky. This recipe is sufficient for two 10" pastry rounds. Or this recipe will make 4 scimpy 8" pie crusts.