Measure flour into a bowl and add salt.
Stir to blend.
Cut in half the shortening with a pastry blender until mixture looks like coarse meal, then the remaining shortening until particles are the size of small peas.
Add water a little at a time, mixing lightly with a fork.
Shape dough into a firm ball with hands.
Flatten with your palm.
Refrigerate, if desired, for easier handling and to prevent shrinkage.
Roll out into a 12 in. (30.5 cm) circle on lightly floured cloth-covered board.
Place loosely in 9 in. (23 cm) pie pan.
Fold edge under.
Press to make an upright rim.
Flute edge, as desired.
Prick entire surface of bottom and sides with a fork before baking pastry.
Bake at 425°F (220°C) for 10 to 12 minutes.
Cool on rack.