This is for a single-crust pie shell. If you want a crust on top, double ingredients.
Blend flour and salt in large bowl.
Cut shortening into flour mix with pastry blender or fork until coarse crumbs form.
Stir in enough water with fork just until dough holds together.
Form dough into ball (flour hands first).
Wrap dough in plastic wrap and chill 30 min. (2 pieces for double-crust)
Remove one dough and place on flour-sprinkled mat.
Sprinkle rolling pin with flour.
Lightly roll dough out from center of dough to edge.
Do not press down very hard because dough will be tough and will stick to rolling pin.
You may have to sprinkle with a little more flour to keep dough from sticking.
Remember to roll lightly from center out.
When dough is about an inch larger than pie plate, carefully lift to fit 9" pie plate. I scoop under dough with floured pancake turner to lift and fold in half, then flip half over to cover pie plate.
Use knife to trim dough about 1/2" over edges and crimp with thumb and forefinger to make scalloped edges. If you're filling pie, put in filling, cover with top crust or topping, then make scalloped edges. I usually use 2 cans of cherry or apple pie filling to fill a 9-10" pie plate.
Bake unfilled crust at 450º F. or filled pie 35-35 min. at 400º F.
When edges are light brown, remove to rack to cool.
If any pie crust dough is left over, I roll out and brush with melted margarine and sprinkle with sugar and cinnamon, fold over and repeat, fold over and repeat again. Bake 15-20 min. along with pie.