1 cup flour, divided
3 Tablespoons water
1/2 teaspoon cider vinegar
1 Tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Preheat oven to 400ºF.
Combine 1/4 cup flour, water and vinegar with a whisk until well blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add the water slurry, and toss with a fork until flour mixture is moist.
Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with additional wrap and roll dough into a 12" circle.
Freeze for 10 minutes.
Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable.
Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan.
Fold edges under or flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400ºF for 20 minutes or until edge is lightly browned.
Remove pie weights and foil.
Cool on a wire rack.