Pie crust used to scare me. That finally changed when I found a heavy marble rolling pin and used butter instead of shortening. Older cooks swear by lard, so feel free to use that too.
Take time getting the butter, flour and salt to the right consistency, but once ice water is added, “the show is on,” do not over handle. This is my current favorite recipe, flaky, crisp and great for anything calling for a crust.
3 c. all-purpose flour
2 lg. pinches of Kosher salt