In a large bowl, or standing mixer, combine flour, salt and shortening until mixture is crumbly.
Add remaining ingredients until combine just until dough ball forms. Don't overwork the dough. (At this point, the dough can be wrapped in plastic wrap and stored in the fridge for up to 3 days.)
Divide into two portions, one slightly larger than the other, as the bottom crust will take slightly more dough to go up the sides of the pan.
On a generously floured surface, roll both sections out with a rolling pin, working from the center of the dough and pushing outwards.
Proceed to filling your pie as your recipe calls for.
Place the larger, rolled out portion into a greased pie pan and press up the sides.
Roll the smaller portion (the top crust) and lay over filled pie. Pinch edges together and cut/discard excess dough from the circumference of the pie.
Poke holes for steam to escape, using a knife or a fork in any pattern you like.
Brush with a beaten egg before baking for a shiny, golden finish.