1. Preheat regular or convection oven to 425 degrees. Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or two knives until in pea-like pieces. Sprinkle with water, one tablespoon at a time, and mix lightly until mixture will form a ball. Gather dough into a ball that will cling together.

2. Use a pastry cloth or plain weave dish towel to roll pastry. First coat the surface with 1 to 2 tablespoons flour, working into weave in fabric. Roll stockinette-covered rolling pin over surface to coat lightly with flour. Place ball of dough onto floured cloth; flatten to about 1/2-inch thickness, keeping edges smooth. Roll out dough to a circle slightly larger than 9-inch pie pan, always rolling out from center to edge and keeping dough as round as possible. Transfer dough to pie pan. Form standing edge; pinch with fingers to form desired edge. Prick several times with fork.

3. Bake in preheated oven for 10 to 12 minutes or until light golden brown. Cool.

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One 9-inch baked pastry shell

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TIPS

> Pie shell can be baked several days before filling with desired cooked filling.
> For unbaked pastry shell, omit pricking with fork and baking.
> Pastry shell keeps for several days at room temperature or can be frozen for longer storage.