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PdfPlace flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1" thick, evening up rough edges.
Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3" larger than the pan you plan to use.
To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.
Seal any cracks or holes by pressing dampened scraps of pastry on top.
Trim pastry so it hangs evenly 1" over rim, roll overhang under even with rim and crimp or flute as shown.