❶ Measure all ingredients accurately.
a. Flour should be sifted before measuring; then spoon lightly into cup
and level off with straight edge of knife. Be careful not to pack
flour down by shaking or tapping cup.
b. To measure shortening accurately, pack into measuring cup and level
off with straight edge of knife.
❷ Cut in half of shortening until mixture looks like coarse meal. This
gives _tenderness_ to the crust. Cut in remaining shortening until it is
the size of large peas. This gives _flakiness_ to the crust.
[Illustration: 2.]
❸ Sprinkle water (a tablespoon at a time) over mixture. Mix lightly with
fork until flour is moistened. Use only enough water to make all of
flour mixture stick together when gently pressed with fork, and “clean
the sides” as it moves around the bowl. Shape dough into a smooth ball.
❹ Sprinkle flour over board or pastry cloth, using only enough to
prevent dough from sticking. Roll with quick, light strokes, working
outward from the center to the edge, keeping crust as round as possible.
Without turning dough, roll out pastry completely on one side to ⅛ inch
thickness. If edges tear, overlap, then roll lightly over the mended
spot to seal. Invert pie pan on dough and cut 1½ inches from rim around
pan. This insures enough dough to fit into pan without stretching.
[Illustration: 4.]
❺ Fold the dough in half and lift carefully into the pan. Smooth bottom
with finger tips; lift edge and ease in sides. Stretching causes crust
to shrink during baking. Trim so that dough extends about ½ inch beyond
edge of pan. Fold extra dough under until even with pan rim. To flute,
press dough between thumb and forefinger of one hand and forefinger of
the other.
[Illustration: 5.]
[Illustration: 5.]
❻ If you use a pastry mix, follow directions on package. Break the mix
up slightly if it has become packed in container. Follow tips (see next
page) when rolling out and placing crust into pie pan.