1/2 teaspoonful salt
2 cupfuls flour
1/2 cupful Crisco
Cold water
Mix salt with flour; divide Crisco into four equal parts, rub in one
of these only, and then mix to stiff paste with a little cold water.
Shape into neat oblong piece, and roll into straight strip about three
times as long as it is broad. All over this put on, with the point of
knife, one of remaining quarters of Crisco, distributing it evenly in
little dabs about size of a pea, so that they look like buttons on
a card. Now flour surface lightly and fold paste exactly in three by
taking hold of the two bottom corners and doubling them upwards from
you and then of the top corners and doubling them downwards towards
you. Turn now at right angles to its former position so as to have
open ends pointing towards you. Press these quickly together with
the roller to inclose some air, and press paste across also in two or
three places, making little ridges, thus preventing air which has been
shut in, from forming into large bubble. Roll out again, and repeat
till remaining two parts of Crisco have thus been used. At the last
rolling, bring to required thickness; and if it needs widening as well
as lengthening, turn it at right angles to its former position, and
roll straight across it as before, a rule which, with flaky pastry,
should always be observed, since, unlike the short pastries, its
lightness suffers if rolled obliquely to the direction in which it has
been folded.
Sufficient for two small pies.