Sprinkle one tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using one tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease the pastry into pie plate, being careful not to stretch the pastry.

Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed from your pie recipe.

Food Processor Preparation:
Prepare as above, except place steel blade in bowl of food processor. Add flour, shortening, and 1/4 teaspoon salt. Cover and process with on/off bursts until most of mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 on/off bursts (mixture may not all be moistened). Remove dough from bowl, shape into a ball, and roll out as directed above.

Baked Pastry Shell:
Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450-F degree oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more, or until golden. Cool on a wire rack. Fill as desired.