Carefully measure flour and salt into a bowl. Mix well. Place shortening on the flour and mix in with a pastry blender, a fork or two knives. Mix until shortening pieces are the size of walnut halves or peas. Sprinkle one tablespoon of water over the mixture and toss with a fork. Add remaining water one tablespoon at a time, tossing each time. The dough will still look very crumbly. Press the dough into a ball, two balls if you are making a double crust. If it is too dry to stay together add two more teaspoons of water. It will still be somewhat dry but should stay together in a ball.

Place the dough onto a piece of wax paper and gently flatten into a small circle. Place a piece of wax paper over the dough and roll out into a large circle. Place pie pan on the dough to make sure it is large enough. Once it is rolled out enough, carefully remove the top layer of wax paper, replace and flip it over. Remove the top wax paper and place the pie pan down onto the centre of the dough. Flip it over into the pie pan and remove the last piece of wax paper. Lift the edges of the dough and pat dough into the pan. Remove any excess pieces of dough from around the edges leaving approximately 1 inch of overhang to make the crust. Fold the dough and pinch to seal, go all the way around the pan. Now you can decorate the edges. Bake as directed in pie recipe. Or for a plain shell prick the dough, line with aluminum foil, fill with beans or pie weights and bake at 425 until golden brown.