9 1/2 inch/ 24 centimeter pie crust

Pie Crust

1 1/3 cup/167 grams all purpose flour

1/2 teaspoon/2ml salt

1/2 cup/118ml vegetable (crisco) shortening (chilled) or butter (1 stick/115g)

3-6 tablespoons/45-90ml iced water

In a bowl add flour and salt. Whisk to combine. Cut the shortening into the flour until only small pea sized balls are visible. Mix 1 tablespoon of water at a time until dough holds together. Shape into a ball then flatten into a disk. Wrap in cling film or waxed paper. Place in the refrigerator while making the filling.  

Preheat oven to 425/218C/Gas 7  for blind baked quiche/pie or tart

Roll out dough to 2 inches more than the upside down pie tins.  Prick with a fork.  Place 2 layers of tin foil onto the dough and cook for 15 minutes, remove foil, cook 2 minutes more and add filling. Lower temp to 325/160C/Gas 3, bake for 30 minutes.