All-American Pie Pastry recipe

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp salt
1/3
cup frozen lard or shortening cut into bits
3 tbl ice water

Procedures:
To
ensure a tender crust, this recipe should not be doubled. Thoroughly
freezing the lard or shortening will give you the flakiest crust.
PLACE
THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times.
Scatter the lard or shortening over the flour mixture. Sprinkle with the
water and process about 5 seconds or until dough just begins to form. Shape
into a ball, then flatten it slightly. Dust lightly with flour and place in
the center of a 2-gallon-size plastic storage bag. It may be refrigerated at
this point up to 40 minutes. 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. Cut and discard the top sheet of the plastic bag so that
the dough is lying on the bottom sheet. Flip onto the pie plate; peel the
plastic off and discard. Cut the pastry so it hangs about an inch over the
rim. Lightly press the overhanging pastry under
(between the pastry and
the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted
pattern. 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.