2 cupsflour
1 tspsalt
3/4 cupshortening, chilled
4-8 tbspwater, ice cold

1. Refrigerate shortening for 2+ hours, or until cold
2. Blend flour and salt
3. Cut in 1/2 inch cubes of shortening into flour mixture with pastry blender until mixture is coarse crumbs with pea-sized shortening bits
4. Sprinkle 4 tbsp water into shortening/flour mixture, Using a fork, draw flour mixture from bottom of bowl to the top, press chunks to bottom of bowl. Add more water by the tablespoon, mixing until dough holds together
5. Divide dough into two balls. Flatten balls to 1/2 inch thickness and plastic wrap. Refrigerate 30 minutes
6. Lightly flour counter top. With floured rolling pin, roll dough thinly from the center outward. Line pan. Repeat with second ball of dough for top crust
7. For cooked pie shells, prick with a fork and bake at 350°F (180°C) for 10-12 minutes, or until golden brown