1. In a medium bowl, mix the flour, sugar and salt. Using a pastry blender, cut in the shortening until the mixture resembles coarse cornmeal with a few pea-sized pieces. 

2. Stir in enough of the ice water until the dough is completely moistened and begins to clump together. 

3. Gather up the dough and divide into two flat disks, in two-third and one-third portions, the larger for the bottom of the pie. Wrap each in waxed paper and chill for 1hour.

By Rick Rogers. He edited my cookbook, The Healthy Oven Baking Book.