Put flour and salt in medium bowl. Mix. Cut in butter or margarine until mixture forms coarse crumbs. Sprinkle with water mixing lightly. Form into ball. Divide dough in half. On lightly floured surface, roll out each half to a 12 inch circle. If preparing two shells, place pastry into two 9 inch glass pie plates. Trim and flute edges. Prick pastry with fork. Cook each shell separately at HI for 6 to 7 minutes. Yield: 2 - 9 inch shells or 1 double crust pastry Note: To improve pastry color, add 1 to 2 drops of yellow food coloring to ice water. Or, brush diluted dark corn syrup on pastry before cooking