Cut shortening into flour/salt until it looks like peas.
Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
Divide dough in half and roll thin.
This makes two single piecrusts or one double crust pie.
TIPS AND TRICKS:
To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
Toss ingredients with a fork, lightly and quickly, rather than stirring.
Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
Try rolling some grated cheese into the dough when making an apple pie.
Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.