STEP ONECOMBINE flour and salt in medium bowl; mix well. Cut in half of shortening with pastry blender or fork until mixture is fine and mealy. Cut in remaining shortening until mixture resembles small peas. Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl. If some dry particles remain in bottom of bowl, sprinkle additional water, about 1/2 teaspoon at a time, stirring with fork until particles are worked into dough. Mixture should be moist enough to form a ball but should not be sticky.
STEP TWOSHAPE dough into ball. Flatten to 1 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll out dough to 11-inch round. Carefully roll dough around rolling pin. Unroll into 9-inch pie pan, or 10-inch tart pan. Fit evenly into pan. Do not stretch. If using pie pan, fold edge under to form standing rim; flute. If using tart pan, trim pastry even with pan edge.
STEP THREEFor One-Crust Filled Pie: FILL and bake as directed in pie recipe.
STEP FOURFor One-Crust Baked Pie Shell (Unfilled): HEAT oven to 475ºF. Bake shell 8 to 10 minutes or until light golden brown. Cool on wire rack 15 minutes or until completely cooled. Continue as directed in pie recipe.