1 teaspoon salt
2/3 cup all-vegetable shortening
5 to 10 tablespoons cold water
Combine flour and salt in a medium bowl; mix well. Cut in half the shortening with a pastry blender or two knives until the mixture is fine and mealy. Cut in the remaining shortening until the mixture resembles small peas. Sprinkle one tablespoon of ice water over part of the mixture. Toss gently with a fork; push to the side of the bowl. Repeat just until the mixture is moistened and can be formed into a ball when lightly pressed together. The mixture should be moist enough to form a ball but should not be sticky.
Shape the dough into 2 balls. Flatten dough balls to a 1/2-inch thickness, rounding and smoothing edges. Roll out 1 ball of dough on a floured surface to an 11-inch round. Fold the dough in half; place it in a 9-inch pie pan, or 9 or 10-inch tart pan. Unfold; fit evenly into the pan. Do not stretch. Trim pastry even with the pan edge.
Roll out the remaining ball of dough. Set aside. Continue as directed in the pie recipe.