Place the flour and salt together in a large mixing bowl.

Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.

Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.

Push moistened ingredients to the side.

Only add ice water to dry ingredients.

Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.

Dough should be moist enough to hold together but not sticky.

Divide dough in half.

Roll each half into a ball.

Wrap each ball with wax paper.

Wrap tightly in the freezer wrap and freeze for up to 2 months.

When ready to use bring to room temperature and roll out as desired.

Preheat oven to 425° and bake for 10 minutes.