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.
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