In a medium bowl, mix flour and salt. Add shortening and work into the flour with a pastry blender or fingertips until mixture looks like irregular crumbs.
Sprinkle on water, a tablespoon at a time, blending lightly after each addition just until dough begins to hold together. Form a ball, then flatten into a disk.
Place dough disk on floured waxed paper and dust the disk with flour. Roll out to a circle about 2 inches larger than the pie pan. You'll probably need to gently repair splits as you roll. Place the pan, bottom-up, on the dough circle and flip pan, dough and paper. Slowly peel off waxed paper. Make any needed repairs.
Trim off extra dough and crimp edges.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2010/12/10/hand-mixed-piecrust-two-ways/