Pastry for Single-Crust Pie

• Whisk together flour and salt.
• With a fork or pastry blender, cut in shortening until pieces are pea-size.
• Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork.
• Push moistened dough to side of bowl.
• Repeat, using 1 tablespoon water at a time, until all the dough has been moistened. 
• Form dough into a ball.
• On a lightly floured surface, flatten dough.
• Rolll from center to edge into a circle about 12-inches in diameter.
• To transfar pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry.
• Trim pastry to ½-inch beyond edge of pie plate.
• Fold under extra pastry.
• Crimp edge with a fork.
• Do not prick pastry.
• Bake as directed in individual recipe.