1. In bowl, stir flour and salt. Stir in oil until mixture resembles coarse crumbs.
2. Sprinkle cold water, 1 tablespoon at a time, into mixture, mixing lightly with fork after each addition until pastry is moist and cleans side of bowl. Shape pastry into ball. Proceed as directed below for 1-crust pie, baked pie shell, or 2-crust pie.
1-CRUST PIE: After preparing pastry (above), to roll pastry, dampen countertop slightly; place 12-inch square of waxed paper on dampened surface. Center pastry ball on waxed paper; cover with second waxed-paper square. With rolling pin, roll pastry into round about 2 inches larger than pie plate. If top waxed-paper sheet wrinkles, lift it off carefully, smooth it out, and replace on pastry; continue rolling.