Combine flour, salt, and shortening with a pastry knife or 2 knives.
Once it is the consistency of crumbles, add 2 tablespoons of water, and combine the flour into a ball. Add more water as necessary. It needs to be wet enough so that it sticks to itself, but not so wet that it turns to mush.
Use a rolling pin to roll the crust out to fit your pie tin. I roll it out on a piece of parchment paper for an easy clean up.
Transfer the crust to the pie tin. Trim the edges of the pie crust so there isn't too much pie crust hanging. You can do a crimp if you're feeling fancy. Poke holes in the crust with a fork.
For an unfilled pie crust, bake for 8-10 minutes at 475 F. If your recipe is a filled crust, follow your pie filling recipe for baking instructions.