Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. To fit into pieplate, roll dough to 0 cm thickness on a lightly floured surface. Place in a pieplate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 230ºC or 10 to dozen minutes or until golden pie. ----