Berry Tart

Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Refrigerate for at least 30 minutes before rolling out.

Cut dough into five sections. For each section, roll into a 5 inch circle and press crust into pie pan. Layer shell with pie weights or a sheet of parchment paper and cover with dried beans, to weigh down crust when blind baking. Place in the oven at 425 degrees for 10 minutes, and then lower the heat to 350 degrees for 20-30 minutes or until golden brown. Remove from oven, allow to cool, and fill with fresh berries. Serve with whipped cream, ice cream, or a vanilla custard.