This is the crust recipe I was trained on and use personally today (when I am not lazy and buy it in the freezer aisle)

Steps…

1) In a medium bowl with fork, lightly stir together flour and salt.

2) With a pastry blender (or 2 knives used scissor like fashion) cut in shortening until mixture resembles coarse crumbs.

3) Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

4) Using your hands, shape pastry into ball.

5) Divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.

6) On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8- inch-thick circle, 2 inches larger all around than pie plate.

7) Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as your recipe directs.

8) Roll out smaller ball as you did for the bottom crust. Center over filling in the bottom crust.

9) With knife cut a few slashes or design in the center of circle.

10) Fold over hanging crust under; pinch a high edge; make a decorative edge. Bake pie as recipe directs.