Betty Crocker’s 9 inch Pastry shell
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for Two-crust Pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.
For One-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.
For Two-crust Pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim over-hanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.
Note: If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.
Note: If possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
Note: Simply roll dough out on wax paper, invert dough and wax paper into pie dish, and peel off wax paper.
5 cups sliced fresh peaches
1 tsp lemon juice
1 cup sugar
¼ cup all-purpose flour
¼ tsp cinnamon
2 Tbs butter
Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35 to 45 minutes, or until crust is brown and juice begins to bubble through slits in crust.
Reference: Betty Crocker’s Cookbook – 1972, Page 316.