Sift together the flour and salt. Cut shortening in with pastry blender or two knives until pieces are size of small peas. Sprinkle the cold water gradually over mixture, a teaspoon at a time. Mix lightly with fork after each addition. Add only enough water to hold pastry together. Work quickly and do not overhandle. Divide and shape into 2 balls and flatten on a lightly floured surface.

For bottom crust, roll from center to edge into a round about 1/8 inch / 3 mm thick and about 1 inch / 2.5 cm larger than over-all size of pan. With knive or spatula, loosen pastry from surface wherever sticking occurs; lift pastry slightly and sprinkle flour underneath.

Loosen one-half from board with spatula and fold over other half. Loosen remaining part and fold in quarters. Gently lay in pan and unfold pastry, fitting it to the pan so that it is not stretched.

Roll second ball of pastry and cut 1 inch / 2.5 cm larger than pie pan. Slit pastry with knife in several places to allow steam to escape during baking. Gently fold in half and set aside until pie is filled.

Fill as desire. Moisten edges with water for a tight seal. Carefully arrange top crust over filling. Gently press edges to seal. Fold extra top pastry under bottom pastry. Press edges together with a fork or use your thumb and finger to 'flute' edges. Bake as directed for type of filling used.

For single crust pie, halve recipe and throroughly prick bottom and sides of shell with a fork. Bake at 450F/230C 10-15 minutes or until crust is light golden brown. Cool on cooling rack. Omit pricking/baking if filling is to be baked in shell.