Mom's Pie Crust (Double-Crust 9-inch Pie)

2 cups all purpose flour
1 tsp. salt
3/4 cup Crisco all-vegetable shortening
4 - 8 T. ice cold water

Blend flour and salt in mixing bowl. Cut cubed shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.  Sprinkle half the maximum amount of ice water over flour mixture; mix gently with fork or pastry blender.  Add more water by the tablespoon, mixing until dough holds together.  Divide dough into two, with one ball slightly larger than the other.  Place larger disk of dough on lightly floured surfaces.  With floured rolling pin, roll dough outward from center into circle 2 inches wider than pie plate.  Ease bottom crust into pie plate.  Fill unbaked pie crust according to recipe directions.  Roll top pie crust; lift onto filled pie.  Trim dough.  Press edges together and flute. Cut slits in top crust.  Bake pie according to recipe directions.