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In a bowl, whisk together the all-purpose flour and salt.
Using a pastry cutter, fork or your fingertips, cut the shortening into the dry ingredients until the mixture is crumbly and the shortening is pea-sized.
Gradually add the cold water, tossing the dough with a fork until it holds together when pressed.
Divide the pie dough in half. Shape each portion into a disk, then wrap each disk tightly in storage wrap. Refrigerate for one hour or overnight.
On a lightly floured surface, roll out one of the pie dough portions to a ⅛-inch-thick circle and transfer it to a pie plate.
Trim the excess pie dough overhang so it’s even with the rim and pour in the pie filling.
Roll out the remaining pie dough portion to a ⅛-inch-thick circle and place it over the top of the pie filling.
Trim the excess overhang, pinch the edges together to seal, and flute the edge.
Cut three to four slits into the top pie crust for steam to escape.
Bake according to the pie recipe’s directions.