Sift together flour, salt, and baking soda

Spoon the shortening into the flour mixture and blend with fingers (not warm palms) until uniformly coarse

Continue to toss while adding enough ice cold water (about 3 table- spoons) to make a very stiff dough

Press the dough into a ball and chill in the refrigerator while preparing the fill- ing

Roll out thin on a pastry surface lightly dusted with flour and fold over, and roll again

Do this several times, dusting lightly with flour each time

The more folds, the flakier the crust

Butter the pie pan

Transfer the dough by folding it in quarters, placing in a pan, and unfolding

Trim with knife around edge and pinch for fluted edge

This makes one 9-inch shell

Double the recipe for a two-crust pie.