This one usually works for me:

Double Pie Crust

2 cups Sifted Flour
1 tsp Salt
3/4 cup Solid Shortening
5 tbs Ice Water

*** Add salt to sifted flour. Resift. Cut in 1/2 solid shortening with pastry blender or knives. Cut in remaining shortening till dough starts to look like tiny balls.
Sprinkle with ice water. Blend water into dough. Form a ball. Divide ball into 2 halves. Roll dough (on slightly floured surface) to 11 inch circle (for 9 inch crust).
Follow same directions for other half of dough. Place bottom crust in pie pan. Pour in filling of choice. Cover with top crust. Seal edges of crust using cold water.
Flute edges. Cut seam slits in the top crust.

NOTE: Sometimes rolling dough between wax paper avoids excess flour build up in crust.