Flaky Pie Crust

From "A Cook's Tour of Shreveport", compiled by The Junior League of Shreveport, Inc. This is one of my favorite cookbooks. Of all the pie crusts I've made, this is the best.

• Ready In: 10 mins
• Yields: 2 8inch pie crusts

Ingredients

• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening, chilled
• 4 -6  tablespoons  ice water

Directions

1. Sift flour and salt together into bowl.
2. Cut chilled shortening into flour until particles are about the size of a pea.
3. Add just enough water, a tablespoon at a time, to form a dough which will clean the bowl.
4. Divide into 2 balls of dough.
5. Roll dough on floured board, fold and refold, and roll again.
6. Continue until dough is smooth.
7. Handle quickly but gently.
8. This crust is good for pre-bake recipes as well as filled pies.
9. (The main thing to remember-use chilled shortening and ice water.).