Measure flour and salt into bowl.

Cut in shortening thoroughly.

Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 1 teaspoons water can be added if needed.)

Gather dough into ball shape into flattened round on lightly floured board. (For two crust pie, divide dough in half and shape into 2 flattened rounds.)

With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For baked pie shell: Prick bottom and side thoroughly with fork.

Bake at 475 degrees for 8 to 10 minutes.