First I stirred the flour with a fork to loosen it up. I measured out two level cups and whisked in one teaspoon salt.
I cut in 2/3 cup of Crisco. I used the same pastry cutter that I've been using for my entire adult life. They cost about $10 and last forever. Mine is missing one tine but works just fine. I timed it and it takes one minute and ten seconds to cut in the fat until it is the size of crumbs.
Next you add about 4-8 tablespoons of ice water and stir. I've found it's better to add a little too much than not enough. The flour will absorb the water. Since I was photographing the crust I erred on the side of caution and added only 1/4 cup which is what the recipe called for. It wasn't quite enough and the crust was a little too crumbly but it still worked out okay. I stirred just until combined and quickly form the dough into a ball with my hands and flattened it slightly to make it cool faster.
I wrapped the crust in plastic wrap and let it rest in the refrigerator for an hour. You should let it rest for at least half an hour but no longer than overnight. I took the dough out of the refrigerator, cut it in half, and formed it into two balls. I flattened the balls to make them easier to roll and put one back in the refrigerator. Then I was ready to roll out the bottom crust. Notice that there is flour on the board. It will not ruin the crust and it will keep it from sticking.
I dusted the silicone rolling pin and rolled the dough gently up and down for a second or two. I turned the crust and rolled it again. Then I started in the middle and rolled outward all around the dough, enlarging the circle. I added a dusting of flour as necessary; as the circle gets bigger it will get stickier.
Notice that it's not a perfect circle and that there are some breaks. If it tears I wet the crust a little and stick the two parts back together and dust it with flour. If it sticks to the board I loosen it with a spatula and dust the board with flour. It takes practice to roll out the dough so it is of an even thickness and (rough) circle but once you get the hang of it, it's easy.
I fold over the crust twice and unfold it into the pan or drape the crust over the rolling pin. Whatever works. I then rolled the second crust, put in the filling I had prepared while the dough rested (it was a chicken pot pie) and covered it. Note that there are many imperfections; that's okay. It'll be fine.
I trimmed off the excess crust but left plenty of crust for the next step. I tucked and rolled the upper crust over the lower crust and then crimped it between fingers and thumbs in a kind of pinching motion I picked up from watching my mother.
Because it is a savory pie I mixed one egg yolk with a teaspoon of water and used a pastry brush to cover the pie with the egg wash. Pie crust does not brown very much. I then cut three smallish slits in the upper crust to let out steam. If it were a fruit pie I would brush it with milk and sprinkle it with a cinnamon-sugar mix. I baked it until it was bubbling and browned. McArdle is right that you should bake it for about 10 minutes at a higher temperature and then lower it to 350 degrees but my gas oven is about 65 years old and the regulator doesn't work very well so I just baked it at 350 the entire time.
Voila! Chicken pot pie.