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1.
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Combine the flour and salt in a food processor.
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Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
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2.
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With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
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(If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
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Divide the dough in half, forming each half into a thick disk.
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Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
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3.
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Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
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(Work quickly, as the dough can become sticky.)
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With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
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If the dough should tear, just press it together gently.
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Trim the dough, leaving a 1-inch overhang.
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If making a single-crust pie, turn the edge under and flute it decoratively.
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4.
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Repeat for a top crust or for another bottom crust.
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The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
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5.
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Follow the individual pie recipes for filling and baking.
