In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening or butter until pieces are the size of small peas.

Sprinkle 1 Tbsp. ice water over the flour mixture; gently toss with a fork. Push moistened flour to the side of the bowl. Repeat, using 1 Tbsp. of water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball and flatten into a disc about 1 inch thick. Wrap and chill about 30 minutes.

On a lightly floured surface or between two pieces of waxed or parchment paper, use a rolling pin to roll dough from center to edges to form a circle 12 inches in diameter.

To transfer pastry to the pie pan, either wrap it around the rolling pin or remove the top layer of waxed or parchment paper, turn over and center pastry over a pie plate. Unroll pastry or remove top layer of paper and gently place dough into a 9-inch pie plate, being careful not to stretch the dough. Trim pastry even with the rim of the pie plate. Add fruit or other pie filling.

Roll the remaining dough ball into a circle about 12 inches in diameter. Cut about 8 slits in the center 8 inches of dough to allow steam to escape. Place pastry over filling; trim to 1/2 inch beyond the edge of the plate. Center the pastry over the bottom pastry. Crimp or flute edge as desired. Bake as directed in the pie recipe.