Measure flour and salt into a large mixing bowl.

Cut the cold shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle ice-cold water, one tablespoon at a time, over the mixture. Gently toss with a fork until the dough begins to form a ball.

Press the dough together, handling it as little as possible.

Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the chilled dough from the center outward into a circle about 2 inches larger than your pie plate.

Carefully transfer the dough to your pie plate and gently press into the plate.

Trim the edges to about 1/2 inch beyond the rim of the plate. Fold under and flute or crimp as desired.