Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Use as directed in desired recipe.
Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water evenly over surface of flour mixture. Stir with a fork until dry ingredients are moistened, being careful not to over mix.
Shape dough into a ball. Cover and chill,
Place dough in center of a lightly floured surface or pastry cloth. Using a floured rolling pin, roll dough with light even strokes from the center of the dough to the edge. Roll into a circle 1/8-inch thick.
Roll pastry onto rolling pin. Unroll pastry into a 9-inch pie plate being careful not to stretch the pastry
Using a sharp knife or kitchen shears, trim the pastry to 1/2 inch beyond edge of pie plate. Fold under 1/2 inch of pastry to reinforce the edge. Press dough with fingers to flute edge.
To bake a pastry shell without filling: prick bottom and sides of pastry shell with tines of a fork. To bake a pastry shell with filling: do not prick pastry shell before filling.