Combine the flour and salt. Cut in shortening and stir in ice water.
The key to pie crust is to handle it as little as possible. So don't
over do cutting in of shortening and stop stirring the ice water in
immediately after the dough "congeals".
Roll pastry into a ball. Roll the crust on floured surface (I used
wax paper before I got the pastry sheet).
This makes one pie crust -- double it if you need a top. If you bake
the crust to fill, then bake it at 425°F for 12 to 15 minutes. If you
fill it, just bake according to recipe directions.