Pastry Crust Recipe

Directions:

1. Preheat oven to 400°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
4. Food Processor variation: Preheat oven to 400º. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400º for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.