Position knife blade in food processor bowl; add flour and salt.
Top with cover, and process pulsing 3 or 4 times or until combined.
Add shortening to flour mixture. Process pulsing 5 or 6 times
or until mixture resembles coarse meal. With processor running,
slowly add water (1 tablespoon at a time) until dough begins to
form a ball and leaves sides of bowl.
Cover and chill 30 minutes.To
fit into pieplate, roll dough to 1/8-inch thickness on a lightly
floured surface. Place in a 9-inch pieplate; trim off excess pastry
along edges. Fold edges under and flute.For baked pastry shell,
prick bottom and sides of pastry generously with a fork; bake
at 425 degrees for 10 to 12 minutes.
Yield: pastry for one 9-inch pie.