• Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
• Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
• Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.

For Baked Pie Shell

• Prick bottom and side thoroughly with fork. Bake at 475° until light brown, 8 to 10 minutes; cool.