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