Stir together the flour and salt thoroughly before adding shortening and water
Do not overwork dough; handle ingredients until the only hold together
Cut chilled shortening into flour until pieces are the size of large peas
Make sure liquid you add is ice cold; add only the minimum necessary for dough to stick together.
For easier handling, press dough into a disc shape, wrap in plastic wrap and chill for at least 30 minutes before rolling out.
Lightly flour work surface and rolling pin to keep dough from sticking. Roll dough by placing rolling pin in the center of disc and then roll from center outward with short even strokes. Continue to roll until circle is 3 inches larger than pie plate being used.
To transfer from pastry board to pie plate, fold dough in half, then carefully lift and position it so the fold is across the center of plate. Unfold dough and ease into pie plate.
Do not stretch dough when placing in pie plate; stretched dough will shrink as it bakes. If you notice holes or thin spots after dough is in pie plate, use dough trimmings to patch, pressing down gently.
Use ovenproof glass pie plate; it’s best for even baking and browning. Place pie in cent of preheated over. If two pies are baking at the same time arrange them so one is not directly over the other.
