Reserve ¼ cup of flour and mix the rest of the dry ingredients in a bowl.

Cut the shortening into 1" cubes and cut in with a pastry cutter until the shortening is pea size and evenly distributed. Use quick, light strokes.

Add the ice water one tablespoon at a time and stir with a fork as you add. After 4 Tbsps or so you will see the dough will start to hold together in a ball.

When you can pat the dough into a disc, divide the dough into 2 discs with one slightly larger than the other. Wrap them in plastic wrap and refrigerate 30 minutes. (Can hold in fridge up to 3 days).

When ready to roll out, dust your work surface and rolling pin with flour. Use the larger disc for the bottom crust. Start from the center and roll out into a circle. Turn disc over and rotate frequently to keep it sticking to the counter.

When the dough is about 12" round pass an offset spatula under the dough to make sure there are no spots stuck to your work surface. Use the spatula to help fold the dough in half.

Bring your pie plate close to the dough fold. Use the spatula to help lift the widest folded edge of the dough and quickly move it over the pie plate. The fold should be positioned in the middle of the pie plate. Unfold the top of the dough and gently let it settle into the depth of the pie plate.

Continue to roll out the second disc to be used for the top crust. Once filling is in the pie plate, loosen and fold the dough and position over the filled pie as per above. Crimp the edge and make a few slits around the center of the pie. Bake according to the filling directions.