1. In a large bowl, mix together the flour and salt.
2. Mix in half of the fat (shortening first if you’re using a combination) with a fork or pastry cutter.
3. Cut or pinch the remaining fat into small pieces, then toss in the flour mixture to coat. Leave pea-sized pieces for a flaky crust.
4. Add your liquid, one tablespoon at a time, and toss with a fork to moisten the dough. You have enough liquid when you can squeeze some together with your hands and have it stick together.
5. Turn dough out onto a clean surface that has been lightly floured. Divide the dough in half.
6. Pat dough into flat disks, about an inch thick, then wrap in plastic wrap and refrigerate for 30 minutes.
7. Roll out the dough on a floured surface until it’s a circle a few inches bigger than your pie tin. For a standard 9″ pie, roll out a circle that is 12-inches across. Roll from the center out, using as few movements as possible to not overwork the dough.
8. Transfer the dough to your pie tin, trimming off any excess dough.
9. Follow your pie recipe and bake to complete!

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