In mixing bowl stir together flour & salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle with 1 Tbls. Water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into plate, being careful not to stretch. Trim to 1/2 inch beyond edge of plate; fold under extra pastry. Make a flute, rope shaped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.