Perfect Pie Crust

SIFT together flour and salt; CUT in shortening with a fork until pieces are the size of small peas.

SPRINKLE water, a tablespoon at a time, over part of mixture; gently MIX with fork; PUSH to side of bowl.

SPRINKLE next tablespoon over dry part and MIX lightly; PUSH to side of bowl; REPEAT until all is moistened.

GATHER up with fingers; FORM into ball; let STAND several minutes.

FLATTEN ball slightly and use pin to ROLL dough on a lightly floured board into a circle 2 inches larger than inverted pie plate; WORK from center to edge using light strokes; keep shape circular by occasionally pushing edge in gently with hands; if edges split, pinch together.

FOLD finished pastry into quarters; PLACE in glass or anodized aluminum pie plate with point in center; UNFOLD and gently ease into plate, being careful not to stretch pastry.

TRIM overhanging edge of pastry 1 inch from rim of plate; FOLD and roll pastry under, even with plate; FLUTE edge; prick surface with fork to prevent pastry from puffing up as it bakes.

COVER pastry with double layer of foil.

BAKE at 450 F for eight minutes; UNCOVER; BAKE five minutes longer.