Measure flour and salt into a bowl. Mix in crisco throughly. Sprinkle in water, 1 tblsp. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. 1-2 tsp. water can be added if needed.
Gather dough into a ball; shape into a flattened round disk on a lightly floured surface. With a lightly floured rolling pin, roll dough 2 inches wider than pie pan. Fold pastry into quarters and place in pan. Then unfold. This prevents tearing in the crust.
Trim overhanging edge of pastry 1 inch from rim of pie pan. Fold and roll pastry under, even with pan. Fill and bake as directed in recipes.