| 1 | To ensure a tender crust, this recipe should not be doubled. |
| 2 | Thoroughly freezing the lard or shortening will give you the flakiest crust. |
| 3 | Place the flour and salt in the bowl of a food processor and pulse 2-3 times. |
| 4 | Scatter the lard or shortening over the flour mixture. |
| 5 | Sprinkle with the water and process about 5 seconds or until dough just begins to form. |
| 6 | Shape into a ball, then flatten it slightly. |
| 7 | Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. |
| 8 | It may be refrigerated at this point up to 40 minutes. |
| 9 | With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. |
| 10 | Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. |
| 11 | Flip onto the pie plate; peel the plastic off and discard. |
| 12 | Cut the pastry so it hangs about an inch over the rim. |
| 13 | Lightly press the overhanging pastry under (between the pastry and the pie tin). |
| 14 | Pinch or crease the edges of the pastry in a zigzag or fluted pattern. |
| 15 | This is not only decorative, it also acts as a wall to keep the filling in. yield: 1 single-crust 8- to 10-inch pie shell |
