Using a pastry blender or two forks combine the shortening into the flour until it looks like cornmeal.
Using a fork, add the water one tablespoon at a time and incorporate the water into the flour/shortening mixture.
Keep adding the water, one tablespoon at a time, and keep stirring until the dough begins to come together, pulling away from the sides of the bowl and forming a ball of dough.
Remove the ball of dough from your bowl and shape it into a flat disc.
Wrap in plastic wrap and chill for about an hour before using.
How to Roll Out the Pie Dough:
Place the chilled dough in the center of your counter that has been dusted with flour.
Dust the rolling pin with flour also.
Place the rolling pin in the center of the disc of pie dough and begin rolling the dough away from you.
Turn the disc a little and continue rolling it out.
Continue turning and rolling until the dough is a little bigger than the pie plate you want it to fit into.
Roll the dough up around the rolling pin to make it easier for you to transfer the dough to the pie plate.
Gently fit the dough into the pie plate pressing the dough in place.
Trim any excess dough with a paring knife making sure to leave enough overhang so you can crimp the edge of the dough.
Your pie dough is now ready to bake and be used in your favorite recipe.
Notes
For a flaky pie crust, it is crucial to use water that is very cold. This will help achieve the desired texture and consistency in the crust.
I like to have a bowl of water with ice cubes in the refrigerator ready to use once the shortening and flour is combined completely. That way I know the water is as cold as it can be.