In a 1 cup measuring cup, add water, a few cubes of ice, and 2 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.

In a large mixing bowl, add flour and salt and stir to combine.

Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.

Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.

Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.

Once you have added as much water as you need, evenly divide your dough into 3 equal balls and set them aside.

Dust the surface of your counter generously with flour, and, taking your first ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.

Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it is staying at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.

Once your dough has been rolled, gently fold it in half and set it aside! It is now ready to be used for your pie!

If you do not wish to use all 3 balls of dough, tightly wrap them in plastic wrap, and place them in the freezer to hold for up to 2 months!