Stir together flour and salt; cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of the mixture.
Gently toss with fork; push to side of bowl.
Repeat till all is moistened.
Form dough into a ball.
Continue as directed in recipe.
For single-crust pie: Flatten dough on lightly floured surface.
Roll from center to edge till 1/8 inch thick.
Fit pastry circle into a 9-inch pie plate.
Trim 1/2 to 1 inch beyond edge of pie plate.
Fold under and flute edge.
Continue as directed in recipe.
For double-crust pie: Prepare dough as directed above, except double the recipe.
Form into two balls.
Flatten each ball on a lightly floured surface.
Roll each from centerto edge till 1/8 inch thick.
Fit one pastry circle into a 9-inch pie plate.
Trim crust even with rim of plate.
Continue as directed in recipe.