Preheat oven to 450°F. (very hot).
Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add a little water at a time while mixing lightly. Dough should be just moist enough to cling together when pressed.
For easier handling, cover dough tightly and let stand a few minutes.
Shape dough into a ball. Roll out on a lightly floured surface until the dough is at least an inch wider all around than the piepan.
Fold dough in half for easier lifting and centering in piepan.
Smooth pastry into place, lifting edges as necessary to eliminate air bubbles.
Trim off irregular edges leaving about one-half inch beyond edge of pan; fold under to edge of pan. Shape edge into plain or fancy rim, as desired. Prick bottom and sides well with a fork before baking.
Bake 12 to 15 minutes until golden brown. Cool before filling.
VARIATIONS
Pastry shell filled before baking.—Do not prick the pastry. Fill and bake as directed in pie filling recipe.