METHOD:

1) Sift the pastry flour.

2) Rub the shortening into the flour very quickly, using a light touch. Tossing the fat and flour together until a coarse crumb is reached.

3) Mix together the ice water and salt, and sprinkle it over the flour mixture gradually. Combine using a few strokes until a mass forms. Gently gather the dough into a smooth ball. Flatten into a disk. Wrap the dough in plastic wrap, and refrigerated for at least 2 hour-24 hours. This process conditions the dough by allowing the flour time to absorb moisture and for the gluten to relax.

4) Pie dough will keep for 2-3 days in refrigerator or 1 month in the freezer.