With a fork, mix flour and salt together in a mixing bowl. Cut in shortening with a pastry blender until pieces are the size of small peas. Sprinkle 1 Tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball (for double-crust pie, divide dough into two balls). Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until 1/8-inch thick.

If Using a Single Crust for Cream-Type Pie: Fit bottom crust into 9-inch pie plate; trim ½ to 1 inch beyond edge. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides will with fork. Bake at 450º F for 10 to 12 minutes or until golden brown. Fill with desired filling.

If Using a Double Crust for a Baked Pie: Fit bottom crust into 9-inch pie plate. Trim ½-inch beyond edge. Add pie filling to prepared bottom crust. Lift top crust onto pie. Trim ½-inch beyond edge. Tuck top crust under bottom crust and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Bake as directed.