How to make pie crust

Add the flour, sugar and salt to the bowl of a food processor fitted with a metal blade. Pulse lightly until mixed. Add in cold shortening pieces and pulse just until crumbs start to form, 3-4 pulses. You should see a mixture of pea-sized crumbs and small crumbs. Sprinkle the first 4-5 tablespoons over the crumbs and pulse twice. Add in water a tablespoon at a time until the flour appears slightly moistened. Try to avoid using all the water, and only pulse once in between each tablespoon addition. Turn the dough out onto a piece of plastic wrap and form into two discs. Wrap each disk and refrigerate for at least 30 minutes. When time to make your pie, remove the crust discs from the refrigerator and transfer to a lightly floured surface. Sprinkle a small amount of flour on top and flour a rolling pin. Roll the disc into a circle, being careful to work quickly and not handle the dough too much. When the dough is approximately 1-2 inches larger than the pie plate, transfer the dough to the plate and gently press into place. Try not to stretch the dough, as this disrupts the fat pockets that give pie crust its flaky texture. Fill and bake as directed for your pie.