Ingredients 2 cups all-purpose flour 1 tsp salt 1 cup small-cut shortening, frozen for 30 minutes ½ cup ice-cold water, or as needed
Directions Mix flour and salt in a large bowl. Stir in cooled shortening with a pastry blender until pea-sized crumbs form.
Add ice-cold water in 1 tablespoon increments, mixing only until dough is moist enough to hold together when shaped. You may need less than 4 tablespoons. Do not overwater!
Form dough into a ball gently. Make a 1-inch-thick disc from each half. Cover each disc with plastic wrap and refrigerate for 30 minutes. Chill for 4 hours or 2 days for optimal results.
Roll dough on a lightly floured surface without overworking it when ready. Put dough in pie plate. Pinch and press it back together if it crumbles or tears.