All-american pie pastry

1 1/4 c  All-purpose flour
    1/2 ts Salt
    1/3 c  Frozen lard or shortening
           - cut into bits
      3 tb Ice water
 
  To ensure a tender crust, this recipe should not be
  doubled. Thoroughly freezing the lard or shortening
  will give you the flakiest crust.
  
  PLACE THE flour AND SALT in the bowl of a food
  processor and pulse 2-3 times. Scatter the lard or
  shortening over the flour mixture. Sprinkle with the
  water and process about 5 seconds or until dough just
  begins to form. Shape into a ball, then flatten it
  slightly. Dust lightly with flour and place in the
  center of a 2-gallon-size plastic storage bag. It may
  be refrigerated at this point up to 40 minutes. With
  the storage bag open and the dough circle centered in
  the bag, roll the dough into a circle that almost
  touches the edges of the bag. Cut and discard the top
  sheet of the plastic bag so that the dough is lying on
  the bottom sheet. Flip onto the pie plate; peel the
  plastic off and discard. Cut the pastry so it hangs
  about an inch over the rim. Lightly press the
  overhanging pastry under (between the pastry and the
  pie tin). Pinch or crease the edges of the pastry in a
  zigzag or fluted pattern. This is not only decorative,
  1 single-crust 8- to 10-inch pie shell.
 
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