Combine flour and salt in mixing bowl.
With pastry blender or 2 knives, cut in shortening until little balls about the size of peas are formed.
Sprinkle water onto flour, one tbsp. at a time.
Mix lightly with fork until all flour is moistened.
Gather dough together with fingers so it cleans the bowl.
Press firmly into a ball. (Divide dough for two-crust pie into 2 equal balls.) Flatten with hand on lightly floured cloth-covered board.
Roll out 1/8" thick with stockinet-covered rolling pin.
Roll lightly in all directions, keeping edge of pastry round.
Pinch broken edges together immediately.
Make sure that pastry is 1" larger all around than inverted pie pan to allow for depth of pie pan.
Fold pastry in half, and carefully transfer to pan.
Ease pastry into pan.
Be careful not to stretch it; stretching causes shrinkage.