In a medium bowl, stir together flour and salt. Using a pastry blender, cut in butter and/or shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of ice water over part of the flour mixture, gently toss with a fork and push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time until all the flour mixture is moistened. Form dough into a ball, flatten into a disc about 1-inch thick. Wrap and chill 30 minutes, or briefly in freezer, while preparing to roll out the dough.

On a lightly floured surface or between two layers of waxed or parchment paper, using a rolling pin, roll the dough disc from the center out to form a circle about 12 inches in diameter.

To transfer pastry, either wrap pastry around the rolling pin or remove the top layer of waxed or parchment paper, turn over and center dough circle over a pie plate. Unroll pastry or remove paper and gently ease into the 9-inch pie plate, being careful not to stretch the dough.

Trim pastry to 1/2 inch beyond the edge of the pie plate. Fold under extra pastry and crimp edge as desired. Bake as directed for the selected pie recipe.