In a mixing bowl, combine flour and salt.
Cut in shortening, using a pastry blender or two knives, until mixture is the size of small peas.
Sprinkle water over mixture, a tablespoon at a time, while tossing and stirring lightly with fork.
Add water until dough is just moist enough to hold together.
(Too much water causes dough to be sticky and tough; too little water causes edges to crack and pastry to tear easily, making it difficult to roll out.)
Form a ball (2 balls if doing 2 crust).
Flatten each to ½ inch thickness on floured surface; smooth edges.
Roll out to a circle 1 inch larger than inverted 8 or 9 inch pie pan.
Fold pastry in half, transfer to pie pan, unfold and fit loosely into pan, gently patting out any air pockets.
With leftover pie crust, flatten out, spread a little butter over the top and sprinkle with cinnamon and sugar and cook for maybe 10 minutes or until golden brown.