Mix flour and salt in medium sized bowl. Cut the Crisco (a pastry cutter works well, a fork or butter knifes will work if that is all you have) into the flour so that you end up with something that is somewhere between the consistency of cornmeal and small peas. The finer it is the flakier the crust will be. Add water 1 tablespoon at a time moistening as much of the mixture as possible each time. You want to add enough water that you can get all (or practically all) of the flour mixture to stay together in a ball, but be carefull not to get it too wet - it should NOT be sticky.
Find a hard, clean surface and flour it so that the crust will not decide to stick. Place the ball of dough on the floured surface and flatten somewhat with your hand. Use a rolling pin (or some other relatively rigid cylindrical object) to roll the dough out until it is about 1/8 inch thick. Make sure you roll it in multiple directions so that it will be big enough to cover the pie pan. When it is rolled sufficiently thin you can roll the dough onto the pin to transfer it to the pie pan.