Sift the flour and salt together; cut in shortening with pastry blender (or two knives) until the pieces are the size of small peas. Sprinkle 1 tbsp. water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into two balls. Flatten on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from centre to edge, until 3mm thick.
To bake single-crust pie shells: Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick.) Bake at 230°C until golden.
For double crust pies: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired. Use leftover pastry to make leaves, stars, hearts, trombones, amphibious landing craft, whatever, be creative, for top of pie.