Pie crust

  2  cups flour
  1  tsp salt
 5-7 tbsp ice water
 2/3 cup butter-flavor shortening

Combine flour and salt and sift well with fork.  Add shortening and
work into flour mixture with fork or pastry blender until you have
pea-sized chunks of flour/shortening mixture.  Add water 1 tbsp at a
time, gently mixing after each addition until most of dough has
clumped in larger chunks (usually about 6 tbsp of water).  Gather
dough into a ball and refrigerage for 30 min.  Cut ball in half and
roll each half out separately for top and bottom crusts.  If dough
sticks to rolling pin or rolling surface, gather it up, sprinkle
surface and dough with flour, and roll out again.  Line pie pan with
crust, crimp edges, and use with recipe of your choice.

source: Elizabeth Bleicher