Cup of Yum
1. In medium bowl, mix flour and salt.
2. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
3. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Gather the pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable.
5. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If it is refrigerated longer, let the pastry soften slightly at room temperature before rolling it out.
6. Using a floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into a circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate.
7. Unfold or unroll pastry and ease into pie plate. pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. You can also lightly poke the bottom of the pastry in the pie plate with a fork. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.

Baking the Pie Crust

1. Preheat your oven to 400°F. Cut a circle of parchment paper that is large enough to fit into a 9-inch pie plate and come up the edges as well.
2. Line the pie crust with the parchment circle. Gently add pie weights or dried beans into the pan, filling it ½ of the way and up the sides of the pie plate. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.
3. Chill the crust in the fridge for 10 minutes while the oven is heating up.
4. Place into the preheated oven. Bake until the edges of the pie are just turning golden brown, not anymore.
5. Remove the crust from the oven and remove the pie weights and the paper.
6. If you'll be baking the crust once it's filled (chess pie, etc.) return the pie to the oven and bake the crust until the bottom is just beginning to color, around another 6 to 8 minutes.
7. If you're making a cream pie or refrigerated pie, you must bake it until the entire crust is golden brown, about 15 minutes longer. Remove and cool completely, then use in your recipe as directed.