Ingredients for single 9″ crust (double for a two-crust pie):

• 1 cup flour
• 1/2 tsp salt
• 1/3 cup plus 1 Tbsp shortening
• 2-3 Tbsp cold water

Preparation: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball.

OPTIONAL: Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.

From the kitchen of: Betty Crocker – classic recipe

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 can sweetened condensed milk
• 1 cup coarsely chopped walnuts or pecans
• 1/2 tsp vanilla
• 1 cup walnut halves

Preparation: Melt chocolate and butterscotch chips with condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally until chips melt and mixture begins to thicken. Remove from heat. Add chopped nuts and vanilla. Blend well. Chill for about 45 minutes or until mixture thickens.

Line bottom of 9-inch pie pan with a 12-inch square of foil. Place 1/4 cup of nut halves in bottom of pan forming a 2-inch wide flat ring. Spoon chocolate mixture in mounds on top of nuts to form a ring. Decorate with remaining nuts.

Chill in refrigerator until firm enough to slice. Cut into half-inch slices. Makes about 36 slices.

From the kitchen of: Karil Van Boxel