Makes one 8- or 9-inch double-crust pie, or two 8- or 9-inch shells or 1-crust pies, 8-10 medium tarts.
Sift flour, and salt together into bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal; continue cutting until particles starts to cling together in little balls about the size peas. Mark mixture into thirds with fork. Sprinkle about 1Tbsp. Water on one part; quickly work it in with fork. Repeat operation on each part until particles cling together when pressed between fingers. Dough should not be wet or sticky. The amount of water may vary with flour, but always use as little as possible. Empty contents of bowl onto plastic wrap. Place hands under plastic, cup fashion; press dough into ball; wrap; chill 10 to 15 minutes before rolling. Bake at 425 F or according to recipe being used in pie.
