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.