1 cup all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/3 cup + 1 Tablespoon vegetable shortening (i used spectrum)
4-6 Tablespoons ice cold water
Serving: 1 8-9 inch pie pan
In a large bowl mix together the all purpose flour, sugar and salt. Now cut in the vegetable shortening into the flour until the shortening becomes the size of a pea.
After that, begin to fold in the cold water by the tablespoon full. The pie dough may need more or less 4-6 tablespoons depending on the humidity. When the dough begins take shape of ball and is not dry or crumbly, should feel a little moister than play dough, then you are done. Form the dough into a loss ball, wrap it in plastic and allow it to rest in the refrigerate for about 45 minutes before rolling it out and baking.
For no bake tart fillings, pre-bake the pie crust for 8-10 minutes in a 475 F oven. You will know when it is done when the crust is slight golden and shrinks a bit.
For regular filling that needs to be baked, follow your pie recipe as is. May need to cover the outside of the crust with foil while baking the pie, so the crust will not burn. And take off the foil the last 10 minutes of baking the pie.