Start by dissolving salt into water and place into freezer. Put flour into a bowl and add shortening, using your fingers to work the shortening until pea sized pieces are formed. Add as much water as needed to bring the dough together. Wrap dough in food wrap and refrigerate 30 minutes.

To blind bake the pie crust, roll out one portion of dough, place into your pie plate, crimp and pierce all over with a fork. Line with parchment paper and fill with pie weights. Place into pre-heated 400°F (204°C) oven for 15 minutes; remove parchment and pie weights and cook for an additional 15 minutes. Cool completely before filling.