• In a bowl, combine flour and salt, cut shortening in until the pieces are the size of small peas. You can use a pastry cutter, two knives, or your fingers.
• Slowly sprinkle in the water 1 Tbsp at a time and tossing with a fork until all of the flour is moistened and the pastry almost cleans the side of the bowl (add up to an additional 2 tsp of water IF NECESSARY)
• Gather the pastry into a ball then shape into a flatteded round disk on a lightly floured surface. Let rest for 15 minutes in the refrigerator.
• Roll pastry out to a circle that is about 2" larger than the pie plate (inverted) is using a floured rolling pin on a lightly floured surface, or parchment paper.
• Fold the pastry into fourths: easy into the pie plate and gently Unfold, pressing the pastry firmly against the bottom and side.
• Trim the overhanging edge of the pastry 1" from the rim of the plate (larger) Fold and roll the pastry under, even with the plate and flute with your fingers or crimp with a fork if desired.
• Fill and bake as directed in your recipe for an unbaked pie shell

For a Baked Pie Shell:

• Heat oven to 475℉. Prick the bottom and side thoroughly with a fork. Bake until light brown, 8-10 minutes. (alternatively you can use pie weights and parchment paper)

For a Two-Crust Pie:

• Turn desired filling into pastry-lined pie plate. Trim overhang ½" from rim of the plate. Roll the second round of pastry, fold into quarters, cut slits for steam to escape, then place over filling and unfold.
• Trim overhang 1" from rim of pie plate. Fold and roll top edge under the bottom edge (crust), pressing on the rim to seal: flute edges together.
• When baking a fluted edge pie, you may need to cover the edge with a strip of aluminum foil to prevent burning: remove foil for the last 15 minutes of baking.

  Bake as directed.