Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water, with fork, just until flour is moistened. Divide dough in half and refrigerate unused portion in plastic wrap. Roll out on lightly floured surface into 12-inch circle. To bake unfilled pie shell, prick crust all over with fork and bake at 475° for 8-10 minutes or until lightly browned.
Makes 1 (2-crust) pie or 2 pie shells.