Methods/steps

Using a fork or pastry cutter, cut the shortening into the flour just until it turns into pea-size bits. Add just enough water to moisten the flour and shortening. Form the dough into a ball and flatten it like a pancake. If you’re not immediately filling or baking the crust, keep the ball very cold, wrapped in waxed paper in the fridge. On a board or stone slab, roll out the dough to fit a pie pan. Do not overwork the dough, or it will be tough and heavy rather than light and flaky. Handle the rolled dough as little and as quickly as possible. Do not reroll even once, much less over and over again. Gently lay it in a 9-inch pie plate and crimp the edges. If the crust is to be prebaked, prick with a fork before baking, or use a pie chain.

A confession: I seldom make this crust. Instead, I use cheater crusts, both white and whole wheat, found in the frozen section of the supermarket. I do not shortchange my guests by buying the cheapest, however, despite being a lazy, under-confident crust mixer who knows that I will never, ever, in a million years, match my mother’s perfection. I buy the fancy quiche crust at Central Market. Marie Callender’s frozen pie pastry is also delicious.