Combine flour and salt in a mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened, shape dough into a ball; chill. Use as directed in desired recipe.
Remove pastry from refrigerator, and divide into 6 equal portions. Roll each portion to 1/8-inch thickness on a lightly floured surface. Fit each pastry into a 4-inch tart pan. Prick bottom and sides of pastry shells with a fork. Bake at 350° for 15 minutes or until lightly browned.