Ingredients

• 1/4 cup Water (ice cold)
• 1 tsp Sea Salt
• 1 cup Vegetable Shortening chilled
• 2 cups Unbleached White Fine Pastry Flour

Instructions

1. Place flour and salt in medium-size, chilled bowl. Break up chilled vegetable shortening and cut into flour with a fork or a pastry blender until there are pea-sized pieces of dough. Slowly add ice water and blend with fork. Do not overwork; blend until just mixed and dough holds together. Cover with plastic wrap and refrigerate for at least 12 hours.
   
   
   
   Remove from refrigerator at least 1 hour before handling.
   
   
   
   Makes two 9-inch pie crusts (16 slices).