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.
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.
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.
