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Makes a double crust for a 9-inch pie plate. This dough can also be used for uncovered pies. Bake according to filling directions.
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1. Mix flour and salt together in a large bowl. This is also a good time to add the ice to your water, since you want it super cold at the end.
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2. Using a pastry cutter or two knives, cut the shortening into the flour/salt mixture until the biggest pieces are the size of peas.
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3. Add 5 tablespoons of water, being careful not to add any pieces of ice. Mix in using your hands (or, if you must, a wooden spoon), and add water 1 tablespoon at a time if dough is too flaky or crumbles.
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4. Wrap dough in plastic wrap and place in the refrigerator while you prepare your pie filling. (Keeping the dough cold by using ice water and refrigeration ensures a flaky consistency and makes the dough easier to work with.)
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5. Divide dough in half. Roll out each half on a lightly floured surface or between two pieces of waxed paper.
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6. Place one half in the bottom of your pie plate, add filling, and cover with the other half. Seal the pie by pinching the edges together with your fingers or by pressing with a fork.
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7. Remove excess dough from the edges and add air vents to the top crust.
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8. Optional: roll out leftover crust to a roughly rectangular shape about 1/4 inch thick. Spread softened butter on top, leaving about 1/4 inch of space at the edges. Sprinkle with a cinnamon/sugar mixture to taste. Starting at a short end, roll up the dough with the cinnamon/sugar inside, and seal the edges. Use a sharp knife to cut the roll into slices and lay them out flat on a lightly greased cookie sheet. Bake at 350 degrees for 5-10 minutes or until golden brown.
