Combine flour and salt in a medium bowl; cut in shortening with a pastry blender until crumbly (mixture should have irregular-size pieces).

Sprinkle cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 tablespoons water; if it falls apart, add remaining tablespoon water.)

Shape dough into a flattened disk; wrap in plastic wrap, and chill 2 hours or freeze 30 minutes. Let stand at room temperature 5 minutes.

Turn dough out onto a floured surface, and roll to 1/8-inch thickness.

Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under, and crimp. Prick pastry a few times with a fork if baking. (Do not prick if pastry is going to be filled before baking.)

Freeze Bake at 450° for 10 to 12 minutes or until golden brown. Cool on a wire rack. Makes 1 (9-inch) pastry shell.

is ready to roll in 40 minutes.