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In a large mixing bowl stir together 1 ½ cups flour and ½ teaspoon salt.
Cut ½ cup vegetable shortening into 1 inch cubes and add to the flour mixture. Using a pastry blender cut the shortening into the flour until roughly pea sized balls form in the flour.
Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula.
After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
Wrap with plastic wrap and refrigerate for at least 30 minutes.
When you are ready to use the pie dough, remove from the refrigerator and roll out on a lightly floured surface or a pastry mat. I typically roll mine out into a 12-inch circle for an 8- or 9-inch pie pan.
Transfer the dough to a pie pan and either par-bake the crust or fill with your fillings before baking.