Crust pie pastry
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
In medium bowl, stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time until all of the flour mixture is moistened. Form dough into ball.
On lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
Food-processor method: In food processor, combine flour, salt and shortening. Pulse until mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above.
To line pie plate: Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. East into pie plate without stretching the dough. Trim edges of crust to 1/2 inches beyond pie plate. Flute edges as desired.