This is a Betty Crocker recipe for pie crusts.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- Mix flour and salt in a medium bowl.
- Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until particles are the size of small peas.
- 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.
- Gather pastry into a ball and shape into a flattened round on a lightly floured surface.
- 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.
- Roll on lightly floured surface, using a floured rolling pin, into circle 2 inches larger than the upside-down 9-inch glass pie plate.
- Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- If necessary to bake the crust before filling, prick all over with a fork, line with parchment, and fill with beans or pie-crust weights before baking.
- If making a two crust pie, double the recipe and split the dough in two before chilling.
- To make top crust, roll out the second round of pastry, fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of the plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
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