Sift flour and salt together into large bowl.
Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
Divide dough in half and roll into balls.
Sprinkle your surface with flour, as well as the top of the dough, and roll one of the balls of dough into a circle that is slightly larger than the pie plate.
Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-1/2-inches and fold over to form a standing rim, pinching dough together.
Using your index or pinkie finger, press from outside-in to form a depression, skip 1/2" and make another depression with finger. Continue all the way around. Set aside.
Roll out remaining ball of dough, and using a small leaf shaped cookie cutter, cut shapes in dough. These will be used to decorate the edges or center of pie prior to cooking or the center of the pie after it is baked.