In medium bowl, combine flour and salt.

Using pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs.

Sprinkle flour mixture with water 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)

Shape dough into ball.

Flatten ball to 1/2 inch thickness, rounding and smoothing edges.

On floured surface, roll lightly from center to edge into 11 inch circle.

Fold pastry in half; place in 9 inch pie pan or 9 or 10 inch tart pan. Unfold; gently press in bottom and up sides of pan. Do not stretch.

If using pie pan, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges of necessary.

For filled one crust pie: Fill and bake as directed in recipe.

For baked pie shell (unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450 degrees for 9 to 12 minutes or until light golden brown; cool. Continue as directed in recipe.