Pie shell

Description
This is a Betty Crocker recipe for pie crusts.



Ingredients

 * 1 cup all-purpose flour
 * 1/2 teaspoon salt
 * 1/3 cup plus 1 tablespoon shortening
 * 2 to 3 tablespoons cold water

Directions

 * 1) Mix flour and salt in a medium bowl.
 * 2) Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until particles are the size of small peas.
 * 3) Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of the bowl.
 * 4) Gather pastry into a ball and shape into a flattened round on a lightly floured surface.
 * 5) Wrap pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.
 * 6) Roll on lightly floured surface, using a floured rolling pin, into circle 2 inches larger than the upside-down 9-inch glass pie plate.
 * 7) Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.