To be honest, I don't remember where I first copied down this recipe, but it's so basic, that I'm sure it's very common. This variation makes enough dough for a double-crust pie (or two single-crust pies).
2 cups flour
1 teaspoon salt
2/3 cup shortening (or Earth Balance)
5-7 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening. Sprinkle mixture with ice water, one tablespoon at a time, mixing lightly with fork until it's just moist enough to come together. Shape into two balls, flattening and working on a flour surface to roll out slightly larger than the pie pan. Unfold and fit into pan; fill pie; add top crust and crimp edges. Follow pie directions for baking.