The most important step is to measure the ingredients accurately.
1. Mixing: Combine the flour and salt in a mixing bowl. Then cut in the shortening with a pastry blender until the dough forms coarse crumbs. Be sure that the shortening is distributed evenly through out the flour, this is what produces a flaky crust. Do not over handle the dough at this stage, because the particles of shortening may melt and blend with the flour into a solid mass, making the baked crust hard and tough.
2. Adding Water: Always use iced water because it helps to keep the shortening cold. Sprinkle the water over the crumb mixture a tablespoon at a time, tossing quickly with a fork. Mix lightly; a strong stirring or mixing motion will blend the shortening and the flour into a solid mass. Push the moistened portion to one side of the bowl before adding more water. You'll need to add a little more or a little less water to the flour mixture, depending upon the humidity; on a humid day, the flour will absorb moisture from the air as it's mixed, so you need to add less water than usual. Too much water will make the baked crust brittle; if you add to little water the dough will crack at the edges as you roll it out. When the mixture still looks crumbly, but is moist enough to hold together under slight pressure, Stop tossing. Too much handling of the dough after the water has been added will produce a tough crust with a very pale, smooth surface. Gently gather the dough together with your hands and shape into a ball. 3. Rolling: To prevent sticking, place the ball of dough on a lightly floured surface; a pastry cloth rubbed with flour is ideal. Try to use as little flour as possible; the less flour on the surface the flakier the crust will be. Flatten the dough with your hands. Roll out the dough from the center of the edge, using light, even strokes with a socknet covered rolling pin. As the rolling pin comes to the edge, lift up rolling pin to prevent edges from being to thin. Try to keep the dough in the sahpe of a circle as you roll it out.
