The original recipe called for the rolled-out dough to be frozen for 10 minutes before placing in pie shell and baking. I never do this, though, and the pie still turns out great.

1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

1 cup all-purpose flour, divided 3 tablespoons ice water 1/2 teaspoon cider vinegar 1 tablespoon powdered sugar 1/4 teaspoon salt 1/4 cup vegetable shortening

1. Preheat oven to 400 degrees.

2. Stir together 1/4 cup flour, ice water, and vinegar to make a slurry.

3. Combine remaining flour, sugar, and salt in a bowl. Cut in shortening until it looks like coarse meal.

4. Add slurry, and stir it with a spoon until it starts to thicken, then start kneading it with your hands. Once it's well mixed, it's ready to roll.

5. Roll out dough ball on lightly floured surface.

6. Line pie plate with crust. For baked pies, bake according to the pie's instructions. For cold pies, bake the crust at 400 degrees for 20 minutes or until edge is lightly browned, then remove and let cool.