In medium mixing bowl stir together flour and salt.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part'of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moisteried.
Form dough into a ball.
On lightly floured surface flatten dough with hands.
Roll dough from center to edge, forming a circle about 12 inches in diameter.
Wrap pastry around rolling pin.
Unroll onto a 9-inch pie plate.
Ease pastry into pie plate, being careful to avoid stretching pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge.
For a baked pie shell, prick bottom and sides with tines of a fork.
Bake at 450° for 10 to 12 minutes.