I found the copy of my old pie crust recipe, the one I used when I first was married. Everyone like it then, and I used it today on a Pumpkin Chess Pie and it worked great!
This is a very forgiving recipe. You can use all purpose flour, or even self-fising flour, which is what I used a few times in the past. You can vary your shortening and butter - even use diet margarine, which I also did in the past before I got rid of margarine in the house.
The chilling stage is very important. 1 hour in the refrigerator, or 15 minutes in the freezer.
Spoon the flour lightly into a medium mixing bowl, add salt and stir. Cut shortening and butter in with a pastry cutter, fork, or 2 knives, until it is well blended and is the consistency of small peas or BB's.
Add the ice water and using fingers, begin to work the mixture into a ball of dough. This may take a few minutes, but keep a light hand so as not to develop the gluten in the flour. This gives a very tender crust. Add the extra water only if needed to get the dough to hold together.
Wrap ball of dough in wax paper and chill in refrigerator for 1 hour. Or, you can put it in the freezer for 15 minutes. It may also be refrigerated over night.
Remove from chilling and let rest at room temperature for 5 minutes. Roll out gently on a pastry cloth, pastry board, or floured surface. Carefully transfer crust to 9" deep pie plate.
Fill with a custard filling, such as pumpkin, chess, or chocolate custard pie filling. Bake according to directions, usually about 40-50 minutes, depending on recipe. Cool 1 hour.
To use this for a fruit pie with a top crust, just double the recipe and use a larger mixing bowl.
This can also be multiplied by 4 and made up in advance of baking and kept in the refrigerator or freezer. If freezing, divide into 4 portions and wrap separately. Remove only what you will need. Allow to rest about 10 minutes at room temperature before handling.