Place the flour and salt in a large bowl and cut in the shortening—making sure it’s completely cut in. Slowly add ice water, a tablespoon at a time, until you have a really stiff dough (by “stiff,” Mimi means that you should be able to pick up the dough on a large spoon and it not fall off).
Roll out the dough very thinly, fold it into quarters and “spank” the extra flour off. Lay it in the pie plate, unfold it and cut off the extra dough—or, to make it pretty, leave the dough a little long over the sides so that you can fold it under and pinch the top edge. (My mother always presses the tines of a fork around the edges to make a pattern.)
Cover with parchment paper, then fill the crust with dried beans or pie weights and bake. (Mimi bakes the crust in a 400° oven for about 15 minutes.)
For the filling, use your favorite recipe that includes whatever fruit is in season, then bake according to the instructions.