Blend flour and salt in a stand mixer bowl. Cut the chilled Crisco shortening into 4 or 5 pieces and add to the bowl.

Using the flat beater, turn to stir speed and cut shortening into the flour until the particles are size of small peas, about 30 seconds.

Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball. Depending on a variety of factors, you may not need to use the full amount or you may need slightly more. Watch the dough closely as over mixing will result in a tough crust.

Form the dough into two equal size ½-inch thick disks and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes or up to 2 days.

Roll to ⅛" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.

Gently fold the pie pastry into quarters. Ease it into the pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.

Fill and bake according to the specific pie recipe you're using. If your recipe calls for a pre-baked pie crust, see recipe notes for how to blind bake a crisco pie crust.