Mix together the flour and salt in a mixing bowl with a fork.

Add the shortening into the mixing bowl and use the pastry blender to break the shortening into small clumps.

Slowly add the ice water 1 tablespoon at a time around the edge of the bowl. Use a fork to pull the water into the center of the bowl to create clumps.

Mix only as long as needed to incorporate the water. Do not overwork or knead the dough.

Place half of the dough onto a sheet of plastic wrap (or all the dough if only making 1 pie crust). Tightly gather the plastic wrap around the dough, creating a flattened ball of dough inside.

Refrigerate the wrapped up dough at least 2 hour or up to 5 days.

After refrigeration, lightly flour your clean dry, countertop to prevent the dough from sticking.

Unwrap the pie dough and place it on the floured area. Sprinkle a small amount of flour on top of the pie dough.

Apply gentle pressure with a rolling pin and roll from the center outward, rotating the pie as you continue rolling.

For 2 pie crusts: roll each half of the dough into a 12 inch circle.

For 1 pie crust: roll the dough out until it is 1/8 inch thick.

Use the rolling pin to transfer the dough into the pie dish by rolling it over the rolling pin. Unroll the pie dough over the center of the pie baking dish.

Gently press the dough into the dish.

If there is more than 1 inch of dough hanging over the edge of the pie baking dish then use a scissor to cut the excess off.

Fold the dough that is hanging over the edge in half by folding the edge of the dough towards the pie pan. Flute or crimp the edge of the pie.

If the pie has a filling that requires baking then follow the directions listed on the pie filling recipe.

For blind baking: refrigerate the pie crust while preheating the oven to 450 degrees. Fill the pie crust with pie weights, rice, or dried beans. Or poke holes in the bottom and place foil in the bottom. Bake for 8 minutes then remove pie weights, rice, dried beans, or foil and bake an additional 7-8 minutes.

Cool the baked pie crust on a cooling rack.