Betty Crocker Flaky Pie Crust

Step 1: Measure flour by spooning into a flat-topped measuring cup (not the glass kind that that you measure liquids in) and level it off with a knife. Put into a medium size bowl. Add salt and whisk together with flour.

Step 2: Measure Crisco and add to flour mixture. By using pastry cutter, "cut" the Crisco into the flour until it is like lumpy cornmeal, about the size of small peas. This is the most important step, to make sure the flour and Crisco is well incorporated. Then add in the ice water and mix it in with a fork till it all comes together into a ball. Ball it up with your hands and and wrap it in cellophane and flatten it out and refrigerate it for 30 minutes.

Step 3: Separate it in 1/3 and 2/3 sizes. The 2/3 size will be for the bottom crust and the 1/3 size for the top crust. Put in between two pieces of wax paper and roll out to about 2 inches wider then your pie pan. The bottom piece of wax paper may get wrinkled up when you roll it out. So just turn the whole thing over, peal the wax paper off, put it back on and smooth it out. Gently roll over it to smooth out the crust. Peal the piece of wax paper off and leave the bottom piece on. Then turn it over into your pie pan. Gently pull the wax paper off like you would contact paper. It may stick, so use a butter knife to help it along to pull it off the paper. Gently place it in the pan, not stretching it, but pushing it into place. Sprinkle bottom of the crust with a little flour so it doesn't get soggy.

Step 4: Add your filling. Roll out top crust the same way and place on top. Seal edges, cut off excess with a knife, and cut a couple vent holes in the top.

Step 5: Brush top crust with a little of the milk and sprinkle with sugar. Bake according to directions for pie your making. You might want to put it on a cookie sheet lined with foil in case it bubbles over.