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1
Combine flour and salt; mix well.
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2
With pastry blender or fork, cut in half of shortening until mixture is fine and mealy.
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3
Cut in remaining shortening until mixture is consistency of small peas.
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4
Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl.
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5
If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.
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6
Mixture should be moist enough to form a ball, but should not be sticky.
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7
Shape dough into 1 or 2 balls (depending on one- or two-crust); flatten to 1/2-inch thickness, rounding and smoothing edges.
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8
On floured surface, roll out dough to 11-inch round.
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9
Carefully roll dough around rolling pin; unroll unto 9-inch pie pan, or 9- or 10-inch tart pan; Fit evenly into pan; do not stretch.
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10
For one-crust baked pie shell (unfilled): Heat oven to 475F; Prick bottom and sides of pastry generously with fork; Bake 8 to 10 minutes or until light golden brown; Cool on wire rack 15 minutes or until completely cooled.
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11
Continue as directed in pie recipe.
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12
For Two-Crust Pie: 2 cups Martha White All Purpose Flour 1 teaspoon salt 2/3 cup shortening 4 1/2 to 5 tablespoons cold water.
