In a large bowl stir together flour and 1/2 teaspoon salt. Using a pastry blender cut in shortening ( or lard) until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide dough in half. Form each half into a ball.On a lightly floured surface, use your hands to slightly flatten one ball of dough. Roll dough from the center to the edges, form into a 12 inch circle. Wrap the pastry around the rolling pin. Unroll onto a 9 inch pie pan. Ease pastry into the pie pan, being careful not to stretch it.For top crust, repeat, rolling remaining dough. Cut slits in the crust. Transfer filling to the pastry lined pie pan, trim the bottom pastry even with the rim of the pie pan. Place the top crust on filling. Trim top crust 1/2 inch beyond the edge of the pie pan. Fold the top crust under the bottom pastry. Seal; crimp edges. Bake as directed in recipe.