Pie Crusts
BEST FLAKY PASTRY

From Betty Crocker Baking

• 1 cup Gold Medal^® 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 medium bowl.
  
  
• Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are 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 bowl (1 to 2 teaspoons more water can be added if necessary).
  
  
• Gather pastry into a ball.
  
  
• Shape into flattened round on lightly floured surface.
  
  
• Wrap flattened round of 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 more flaky. (If refrigerated longer, let pastry soften slightly before rolling...)
  
  
• Roll pastry, using floured rolling pin, into circle 2 inches larger than 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.
  
  
• Trim overhanging edge of pastry 1 inch from rim of pie plate.
  
  
• Fold and roll pastry under, even with plate; flute as desired.