For two crusts:
1-1/2 cups flour
2/3 cup shortening
2/3 tsp salt
2-1/2 - 3 TB ice water
Combine four, shortening and salt with a pastry blender until pea size crumbles. Add iced water and mix with a fork until it forms a ball. Roll out on floured surface. (Iced water is key to good rolling quality).