Preheat the oven to 425°F. Combine the flour and salt in a large bowl and mix well. Add the butter and cut into the flour mixture using two knives or a pastry blender until it looks like a coarse meal.
In a small bowl, combine the lemon juice and ice water and sprinkle over the dough, 1 tablespoon at a time, mixing with a fork or pastry blender. Form the dough into a ball and place on wax paper. Press the ball into a 4-inch circle and cover with another piece of wax paper.
Roll out the dough between the sheets of wax paper into a circle eleven inches in diameter. Remove the top piece of wax paper and, using the bottom paper, lift the crust and place in a 9-inch pie plate that has been sprayed with nonstick vegetable coating. Fold the edges under and flute.
To bake the pie shell, prick the bottom and sides of the dough with a fork to prevent buckling. Place in the center of the preheated oven and bake for 12 to 14 minutes, or until very lightly browned. May be filled immediately with lemon pie filling or placed on a rack to cool.
Makes 1 servings:
Each whole pie contains approximately:
Grams of fat: 35 grams
Cholesterol: 92 mg.
Sodium: 617 mg.
Carbohydrates: 96 grams
Protein: 13 grams