This is my new favorite pie crust recipe. I think the key is chilling the shortening. You can substitute butter just fine as well. I think the next time I make it I'll do a little less shortening, maybe 1/3 cup, because it felt just a little greasy to me (though it could have been my old shortening).
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (I have done it both chilled and not-chilled and they came out the same).
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Alternative: If you need it to be a pre-baked crust, bake for 15 minutes at 400 degrees