Pastry for Two-Crust Pie

-2 cups all purpose or unbleached flour
-1 teaspoon salt
-2/3 cups plus 2 tablespoons shortening
-4 to 7 tablespoons cold water

1. In medium bowl, mix flour and salt. 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).

2. Gather pastry into a ball and divide into two rounds. Shape into flattened rounds 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.

3. Roll pastry on lightly floured surface using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

4. Spoon desired filling into pastry-lined 9-inch glass pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape.

5. Place pastry over filling and unfold or unroll. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed in pie recipe.

Recipe care of Betty Crocker