Classic Pie Crust

Makes two pie crusts.
2 cups flour mixed with
1 tsp salt
Add 3/4 stick well chilled crisco shortening stick (3/4 cup).  Cut the shortening into the flour mixture with a pastry blender or two butter knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 2-4 T ice water over the flour mixture; mix gently with a fork.  Add more water by the tablespoon full, mixing until dough holds together.
Divide dough into two balls and flatten each into 1/2 inch thick round disks.  Wrap in plastic and refrigerate at least 30 minutes.
Place one disk on lightly floured counter top.  With floured rolling pin, roll dough outward from center into a circle two inches wider than your pie plate.  Ease crust into pie plate, trim edges if needed and flute around edges.
Bake according to pie directions or fill and then bake.
Repeat with other disk.