• In large bowl, blend flour and salt.
• Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
• Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
• Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.

For One Crust Pie

• Roll out dough on lightly floured surface to about 2 inches larger than pie plate.

  Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
• Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
• For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
• Bake on lowest oven rack for 15 minutes.

For Two Crust Pie

• Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
• Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
• Trim edges about 1/4 inch over ridge.
• Fill pie crust.
• Roll out top on lightly floured surface.
• Using a butter or steak knife, cut vents into crust.
• Carefully load onto rolling pin and unroll over top.
• Trim edges just a bit larger than the bottom crust.
• Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.