| 1 | Sift flour and salt into a bowl. |
| 2 | Using a pastry blender, fork, or 2 knives, cut in shortening until mixture resembles coarse cornmeal. |
| 3 | Sprinkle 1 tablespoon of water at time over surface of mixture; toss lightly with a fork after each addition. |
| 4 | Use only enough water to hold dough together. |
| 5 | Press dough firmly into a ball. |
| 6 | On floured board, roll out dough to 1/8 inch thickness. |
| 7 | Fit into a 9-inch pie plate; do not stretch. |
| 8 | Trim dough 1 inch larger than plate; turn dough under and flute. |
| 9 | Makes one 9-inch pie shell. |
