COMBINE flour and salt in a medium-sized bowl.
ADD shortening in small cubes. Cut shortening with two knives or a pastry blender until you get pieces that are pea-sized.
SPRINKLE ice water by about a teaspoon at a time over the flour/shortening mixture.
GENTLY turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (It should come together easily but not be sticky).
WRAP in plastic wrap and keep in the fridge until you’re ready to use.
HEAT oven to 450°F. Roll the dough into a circle that’s about 1/8” thick. Carefully transfer the crust into a 9” pie plate. Trim the edges and shape as desired. Price the bottom of the pie crust and bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely.