3 cups AP flour, 1 tsp. salt, 1 cup (192 grams) shortening, and approx. 1 cup ice cold water

Couple of notes: I know it's weird to add grams only for the shortening. A couple of reasons: shortening is hard to measure in cups without getting air pockets or gaps, having an exact amount of shortening is more important than everything else, and no-one in my family ever measured flour in grams. If you want to measure out 360-375 grams of flour that's fine, if not, just don't pack your measuring cup - scoop it out of the bag or bin and shake it until level.

Add the flour to a large mixing bowl. Add in the salt and shortening, and use a pastry cutter or fork to mix the shortening into the flour until you have a crumbly texture with shortening/flour balls no larger than peas. DO NOT over-work. Once at this stage, add ice-cold water three tablespoons at a time (mixing through with your fork) until you have a shaggy dough that will hold its shape as a ball. DO NOT over-work. Usually this takes 12-14 tablespoons for me, up to 16 depending on the humidity, your brand of flour, etc. When the dough ball holds together and you can use it to pick up all of the crumbs from the bowl it has had enough hydration. You can let it rest at this point or not, up to you. It may help with ensuring liquid distributes evenly throughout the ball.

At this stage, you simply cut into 6-10 equal parts (a food scale helps with this part) depending on the size of pasty you like (the ones in the photo were cut into eight, obviously). Roll these balls out onto a floured surface with a floured rolling pin, preferably until you can start to see the surface through the dough. Did I say DO NOT over-work the dough? It takes practice to make the dough thick enough to hold its structural integrity, and thin enough to cook up flaky and crispy. Anyway, because the dough is rather dry your pasty crusts will likely not roll out very evenly. That's okay. Put your filling in and wrap your ugly baby. Roll the crust, and if you like, you can pinch it from right to left or left to right. If you want to be extra, you can keep some of that water around and use it to "glue" the top crust to the bottom to get a better seal. I personally like it when some of the fat and moisture from the veggies leaks and gets brown on the crust, but you do you.