Sift together flour and salt into a bowl.
Cut in shortening using a pastry blender or 2 knives until mixture is uniform ( mixture should be fairly coarse).
Sprinkle with water, a tablespoon at a time, work dough into a ball.
Divide dough in half and press into flat circles with smooth edges.
On a lightly floured pastry mat or cloth, roll bottom crust into a circle 1/8-inch thick and 1-1/2-inches larger than inverted pie plate.
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