Two cups all-purpose flours. 1 tsp of salt One cup shortening, chopped tiny, frozen for thirty minutes ½ cup ice-cold water, or as called for
In a large basin, whisk together flour and salt. Using a pastry blender, cut in cooled shortening until the mixture looks to be gritty, pea-sized.
Add 1/4 cup ice-cold water; gently swirl the flour from the bottom with a fork just until it combines in. Press down on any chunks then keep working the dough around the basin.
Add ice-cold water, in 1 tablespoon increments, mixing only until dough is moist enough to hold together when shaped; you will not need more than 4 tablespoons and in fact may require less.
Scoop gently the dough into a ball. Divide in halves and flatten each half into a 1-inch-thick disc. Plastic wrap each disk, then chill for at least half an hour in the refrigerator. For optimal effects, chill for four hours, or up to two days.
Roll dough on a gently floured surface when ready to use, being careful not to overwork it.
Fit dough into a pie plate. Just pinch and press it back into form if it crumbs or shreds as you work it.
Use pie dough as advised in your pie recipe.