Mix flour and salt together and then use a pastry blender to mix in the shortening until you form pea-size crumbs.

Add 1 tablespoon cold water at a time, gently mixing with a fork after each addition.

When the dough begins to come together and form a loose ball, stop adding water.

Press dough together into the shape of a dish and wrap in plastic wrap.

Chill for 30 minutes.

Preheat oven to 425 degrees F.

Mix filling ingredients together and set aside.

Roll out the dough onto a lightly floured surface (dough should look marbled from the shortening).  Roll as thin as possible (a few millimeters thick).

Use a 3 1/2 to 4 inch diameter cookie cutter, biscuit cutter, or cup to cut dough.

Press the scraps together and repeat.

Press each circle of dough into the wells of a muffin tin.

Fill each crust to the top with pie filling (about 3 tablespoons). (Depending on how thin you rolled your dough and how high you pushed it up the sides of each well, you might have leftover filling.)

Bake for 10 minutes and then lower the temperature to 350 degrees F and bake for another 15-20 minutes until knife inserted comes out clean.

Cool in pan for 10 minutes and then remove onto a wire rack to finish cooling.