Place flour in medium mixing bowl. Cut shortening into flour until mixture resembles course crumbs.
Add water, mix until dough clumps together to form a ball. Refrigerate before rolling out onto floured surface. I like to place pastry ball between waxed paper to roll out.
You can double the recipe for additional pastry. I like to stick with the same amount each time for uniform sizes. If you like more golden crust, beat an egg and brush onto crust before baking. If you like more crisp crust add a 1/4 tsp of salt when mixing. Remember to layer the bottom with beans or puncture with fork if you will be baking before adding filling. If you are baking with filling bake until golden brown. The cooking time all depends on what you want to make!