These are from the first edition of Betty Crocker cookbook. The technique for mixing is spot-on. I used these recipes and techniques for many years as an educator. If you’re making pie pastry/crust for the first time you should get excellent results with this. I make extra crust, as the yields are for very thin pie crusts which takes some skill. Rolling between parchment or wax paper improves your success in rolling.
by SunnyTCB