I like to make pie crust mix in quantity and add water when I am ready to bake pies. My basic mix is:

6 c. (unbleached) flour, sifted with 1/2 tsp. salt (optional)
1 lb. shortening

Blend thoroughly until shortening is the size of small peas. Use about 1 3/4 cup of mix for each crust, slightly less for top crust. Add ice water to mix. Blend very carefully without much handling (which can make it tough). Press together into a ball, roll out it fit pan. Build up edge with fluting for a one crust pie. For 2 crust pies, moisten edge and put top crust on, pinching edge together with fluting.