Cut in shortening with a knife. Add only enough water to hold the ingredients together.
DO NOT KNEAD.
Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
Line the pie pan with only 1 of the dough parts.
Pinch the edges or use a fork to make the edged design.
Poke the bottom of the shell with the fork.
Bake in oven at 460* for 10 - 15 minutes.
**Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.