In a mixing bowl, combine the flour and salt.

Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.

Sprinkle cold water, one tablespoon at a time, over the flour mixture.

Toss lightly with a fork after each addition of water.

Form the dough into a ball.

Wrap the dough in plastic wrap and chill for at least 30 minutes (optional, but recommended).

On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and about 1 1/2-inches larger than your inverted pie plate.

Carefully ease the dough into the pie pan.

Trim any excess dough from the edges.

Flute the edges of the crust to create a decorative finish.

Bake according to the pie filling instructions.