Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in pieplate; trim off excess pastry along edges. Fold edges under, and crimp. Chill. Proceed as directed.
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