Measure your flour by gently spooning it into a measuring cup and then sweeping off any excess using the back of a butter knife. Add the measured flour and salt to a medium mixing bowl. Whisk together to combine. Add the shortening, working it into the flour until mixture is crumbly using a pastry cutter. It should resemble coarse sand and thoroughly combined.
Cut the butter into small cubes (cut each tbsp into 4 pieces). Add the butter to the flour mixture and toss to cover the pieces with flour. Quickly work it into the mix with a pastry cutter or your hands breaking apart the pieces of butter and continuing to toss in the flour. The mixture should be somewhat uneven, with bigger chunks of butter mixed in with the smaller pieces. (bits of butter help your crust come out more flaky and delicious so it’s okay to have some chunks throughout the mix).
Drizzle 4 tbsp of ice cold water over the mixture (I ended up using 8 Tbs). Toss gently to combine. Add only enough additional tbsp of water to make it hold together when you gather it up and squeeze it in your hand. (you don’t want to knead your dough or add too much water as this will create a tougher crust)
Transfer the mixture to apiece of parchment paper. Loosely shape the dough into a rectangle about 15x7or so. Fold the right side toward the middle for about one third. Then fold the left side toward the middle. It should resemble a business letter in shape. If needed, spray a little bit of cold water on any dry areas. Flatten and fold again, repeating this process until it has been incorporated. (folding the dough in this way will create more flaky layers in your crust). Make sure not to handle the dough too much with your hands as they will heat up the dough and melt the butter.
Divide the dough in half.Shape each piece of dough into a round disk. Roll the edges of the round disk along a lightly floured cutting board to smooth out the sides, kind of like rolling a wheel. The smoother you can get your edges now, the smoother and more round your pie crust will be when it is rolled out.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. (this dough can be refrigerated overnight).
When the dough is done refrigerating remove it from the refrigerator. Allow it to warm just a bit if chilled longer than 30 minutes (a few minutes will do). When it is soft enough to roll, place the dough crust on a lightly floured surface.(I used lightly floured parchment paper that I turned after a few rolls, I put the corner of the parchment paper between my leg and the counter to keep it from moving) Roll from the center outward, one piece at a time. It should roll out to be about 13inches round. If the crust cracks, gently push it back together, dipping your finger in water to smooth it out.
Lay your pie pan upside down on the dough to see if it is rolled out enough for the pan. Using a pizza cutter or knife cut the dough in a circle a few inches away from the pie pan.Discard the dough or cut cute little shapes to bake on the pie or separate
Lightly grease your pie dish with cooking spray.
You now have a big circle of dough. Fold the dough in half to make a half circle, then in half again. Place this in your prepared pie dish.
If making a single crust pie that has a filling that needs to bake like pumpkin or custard then using a sharp knife “dot” the bottom of the crust in a few spots, not slits but just tiny holes. Fill with your filling and bake per pie instructions.