---------- Recipe via Meal-Master (tm) v8.04
  Categories: Pies
       Yield: 1 servings
   1 1/4 c  All-purpose flour
     1/2 ts Salt
     1/3 c  Frozen lard or shortening
            - cut into bits
       3 tb Ice water
   To ensure a tender crust, this recipe should not be
   doubled. Thoroughly freezing the lard or shortening
   will give you the flakiest crust.
   PLACE THE FLOUR AND SALT in the bowl of a food
   processor and pulse 2-3 times. Scatter the lard or
   shortening over the flour mixture. Sprinkle with the
   water and process about 5 seconds or until dough just
   begins to form. Shape into a ball, then flatten it
   slightly. Dust lightly with flour and place in the
   center of a 2-gallon-size plastic storage bag. It may
   be refrigerated at this point up to 40 minutes. With
   the storage bag open and the dough circle centered in
   the bag, roll the dough into a circle that almost
   touches the edges of the bag. Cut and discard the top
   sheet of the plastic bag so that the dough is lying on
   the bottom sheet. Flip onto the pie plate; peel the
   plastic off and discard. Cut the pastry so it hangs
   about an inch over the rim. Lightly press the
   overhanging pastry under (between the pastry and the
   pie tin). Pinch or crease the edges of the pastry in a
   zigzag or fluted pattern. This is not only decorative,
   it also acts as a wall to keep the filling in. Yield:
   1 single-crust 8- to 10-inch pie shell.