Sift the flour and salt together, then cut in the shortening with a pastry blender or a fork until the particles are the size of small peas.

Add the cold water gradually, stirring gently, until the dough forms a ball. Handle it as little as you can. The less you work it, the lighter and flakier it bakes.

Shape into a ball, flatten it on a floured surface, and roll it into an 11-inch circle.

Fold the dough into a wedge, lay it in the pie plate, and unfold it gently.

For a single-crust pie, fold the edges under and crimp. For a double crust, add your filling, lay on the second crust, and crimp the edges together.