Whisk dry ingredients together.
Cut in shortening with a bladed pastry blender or fork. Do not want to over mix the shortening or you will not have a flaky crust.
Add in water one tablespoon at a time until the dough is moistened. Do not over moisten.
Chill for 30 minutes then roll between 2 sheets of plastic wrap to fit tart dish.
Add parchment paper and baking stones or dry beans and bake at 375F for 20 minutes.