Pie Crust

Makes 1 9-inch pie crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon butter-flavored shortening
Ice water (about 1/4 cup)

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening with a pastry blender or 2 table knives until you get pieces that are about pea sized.
3. Sprinkle the ice water a tablespoon at a time over the flour-shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposes to the water. You're NOT mixing, just trying to moisten all of the mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball--it should come together easily but not be sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate until you're ready to use.
4. When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on it. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8 of an inch thick.
5. For pre-baked crusts, prick the bottom with a fork and bake at 450 degrees for 10-12 minutes or until golden brown.