Betty Crocker Pie Crust

You know that red checkered recipe book that every mom has, no matter what age? This pie recipe came from that. And I haven't found a better one, through all my days of crust searching. I use this for every pie I bake. And so, I dedicate this crust to Betty Crocker.

8-9 inch ONE crust pie
1/3 cup plus 1 TBSP shortening
1 cup flour
1/2 tsp salt
3-4 TBSP cold water

8-9 inch TWO crust pie
2/3 cup plus 2 TBSP shortening
2 cups flour
1 tsp salt
4-5 TBSP cold water

Cut shortening into flour and salt with a pastry blender (or two forks) until the particles are pea-sized. Sprinkle in water, 1 TBSP at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the sides of the bowl. I usually use a LOT more water, but that is because I live in dry, dry Utah. Gather pastry into a ball (or two for two crusts) and shape into a flattened round on a lightly floured surface. Roll pastry 2 inches larger than your pie pan with a rolling pin. Make sure you flour the rolling pin generously. Roll the pastry onto the pin slowly, and unroll into your pan, pressing firmly against bottom and side. Bake as directed in recipe. Don't worry if you suck at getting the crust onto the pie pan. I still do, and I've made 100+ crusts.

Note: Handle the dough as LITTLE as possible for a flakier crust!

For a baked pieshell: Heat oven to 475'. Prick bottom and sides thoroughly with a fork. (if you don't, your shell will shrink and look hideous) Bake for 8-10 minutes.