Combine flour and salt in a medium 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.
Divide dough into 16 equal portions. Roll each portion to 1/8- inch thickness on a lightly floured surface. Press each portion into a 4-inch tart pan. Prick bottom and sides of pastry shells with a fork. Bake at 425° for 10 to 12 minutes or until lightly browned.