In medium bowl, stir in flour and salt. Cut in shortening with a pastry blade until pieces are the size of small peas.
Next, I only work with half the dough at a time.
In half the flour I add 3T water and mix with a fork until moistened.
DO NOT OVER WORK. This will make your pastry hard.
Remove the moistened dough to a heavily floured surface. Flatten the dough with your hands. Sprinkle the top with flour and flour your rolling pin.
Work from the center out, and using a floured rolling pin, roll the dough from the center to the edge making a circle that is 12 inches round.
Roll the dough onto the rolling pin while lifting it off the floured surface. (It is important that you use lots of flour in the center or it will stick and you will have to use a knife to loosen it as you roll).
Center the rolling pin and dough over one edge of the pie plate and unroll the dough. Trim the edge of the pastry even with the edge of the pie plate. Moisten edge of crust with water. Fill with desired pie filling.
Add 3 T of water to remaining flour and roll out second ball of dough same as the first.
Place over pie and unroll as before. Trim excess crust to 1/2 inch beyond pie plate. Fold extra pastry under bottom crust, crimp and flute edges between finger and thumb.
I always brown crust for 15 minutes at 400º and then reduce heat to 350º for desired time (usually 45 min).
I roll out the extra pie crust with cinnamon and sugar onto a cookie sheet and bake for 15 min for a treat. Nothing goes to waste.