Roll standard pastry on a floured board or cloth—not between waxed paper.
Cut ⅔ of the Spry into flour with pastry blender until as fine as meal. Be sure all the flour is mixed with the Spry. This step insures tenderness in the pastry.
Cut in remaining Spry to size of large peas. In baking, these pieces melt into little “pools” of fat, forming leafy flakes. This step insures flakiness in the pastry.
Sprinkle water over mixture; mix thoroughly with fork until all particles cling together. Take up in hands. Work into a smooth, well-blended ball of dough.
Expert Tricks FOR PERFECT PIES
Many secrets of pie success lie in the “know-how”—in the techniques and practices that are part of a pie-maker’s skill. You’ll find many of these pie tricks in this booklet: how to make a custard pie with a crisp, flaky undercrust and a soft, creamy filling ... how to seal in the juices in a berry pie ... how to make a fluffy, upstanding meringue. There are tips for pretty tops and attractive edges, too—all designed to give your pies a truly professional air!