| 1 | Position knife blade in food processor bowl; add flour and salt. |
| 2 | Top with cover, and process pulsing 3 or 4 times or until combined. |
| 3 | Add shortening to flour mixture. |
| 4 | Process pulsing 5 or 6 times or until mixture resembles coarse meal. |
| 5 | With processor running, slowly add water (1 tablespoon at a time) until dough begins to form a ball and leaves sides of bowl. |
| 6 | Cover and chill 30 minutes.to fit into pieplate, roll dough to 1/8-inch thickness on a lightly floured surface. |
| 7 | Place in a 9-inch pieplate; trim off excess pastry along edges.fold edges under and flute.for baked pastry shell, prick bottom and sides of pastry generously with a fork; bake at 425 °F for 10 to 12 minutes. |
| 8 | Yield: pastry for one 9-inch pie |
