Mix flour, salt, and shortening with a pastry cutter. Add water until dough achieves correct consistency. Divide and wrap in plastic and refrigerate for 20-30 minutes. Roll out into pie crusts. Line pie plate with one.
Mix remaining ingredients in a bowl and pour into pie plate. Cover with remaining crust, crimp edges, and cut vent holes with a knife. Dot top with butter and sprinkle with sugar.
Bake at 425 degrees for 40-45 minutes until crust is brown and some filling bubbles through vents. Cover the edges with foil if necessary to prevent over browning.