Step 1

In a medium bowl mix flour and salt. Cut frozen shortening into cubes or spoon into chunks, and add to flour mixture.

Step 2

Cut the shortening into the flour with a pastry blender, bench scraper or in the bowl of a stand mixer fitted with the paddle attachment until the mixture resembles coarse crumbs. There will be no visible shortening.

Step 3

Add cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.

Step 4

If you are making two single crust pies, split the dough in half. For double crust pies I like to split the dough 2/3 and 1/Refrigerate the dough for at least 30 minutes before rolling.

Step 5

Roll the chilled dough to 1/8th inch and line a pie dish. I find it easier to line immediately rather than chilling as I do with all-butter crusts.

Step 6

Either chill the lined pie tin if making a double crust pie or roll under the edges and crimp decoratively.