In medium bowl, stir together flour and salt. Using pastry blender, cut in shortening until pieces are pea size.

Sprinkle 1 Tablespoon of the water over part of the flour mixture; gently toss with fork. Repeat until all of the flour is moistened. Form pastry into ball.

On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 " in diameter.

Wrap pastry circle around rolling pin. Unroll into a 9" pie plate. Ease into pie plate without stretching dough.

Trim pastry to 1/2" beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Fill and bake pastry as directed in recipes.

Water for pastry should say 4-5 teaspoons!