For a double-crust pie or two pie crusts:

2 1/2 Cups Flour
1 Teaspoon Salt
3/4 Cups Shortening (not butter)
1/4 Cup (1/2 stick) chilled butter cut into small pieces
4-6 teaspoons ice cold water.

To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with ice water a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a slightly floured surface and fit it into a 9 inch pie dish. (deep dish is ideal) Repeat with the other half of the dough.

Tips to a good crust: Make sure it's mixed thoroughly but don't knead or handle too much it makes the crust tough. 1 Beaten egg brushed onto the crust makes it golden glistening brown. (Brown food = good food)