Combine the flour, sugar, and salt in a medium-size mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, working it in with your hands. Add only as much as you need for a smooth ball of dough to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and let it sit for about 10 minutes, then place it on a lightly floured work surface. Cut the dough in half and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Proceed as directed in the recipe.
Yield: two 9-inch piecrusts