Mix up the flour and salt in a medium mixing bowl.
Remove 1/4 cup and put that in a small bowl.
Cut the Crisco into the flour/salt mixture until it resembles fine crumbs.
Make a paste of the ice water and the reserved flour/salt mixture. Stir it well with a fork until it is smooth.
Using a rubber/silicone spatula, scrape the paste onto the flour/salt/Crisco mixture. Mix with a fork, and then gently with your clean hands. Refrigerate for about an hour.
Dust your work surface with flour. Pat the dough into an evenly thick round, then use a rolling pin and beginning at the center roll outward, turn the dough a quarter turn, roll out again and repeat. Roll evenly until the dough is about 11" in diameter.
Roll the dough up onto the rolling pin and lay gently into a 9" pie pan. Press gently into the bottom and sides of the pan, allow about a 1" overhang. Turn under the overhang and flute the edges. Using the tines of the fork, prick the bottom and sides of the dough. This helps keep the dough from shrinking while baking. Refrigerate the crust for one hour before baking. This helps give it a flaky texture when baked. Bake for 20 minutes at 400 degrees F.