To Make a Pastry Shell for Pies (baked)
from Betty Crocker Cookbook, 1950 edition

This is basically what is called a Rough Puff pastry dough, although a Rough Puff recipe will generally call for dotting the pastry with more butter once it it rolled, then folding the dough a few times more (total of 3 or 4). If you try this, refrigerate dough in between rollings.

Mix the dough for a One-Crust Pie and refrigerate for 30 minutes. Lightly flour the counter and the rolling pin, roll the dough out and dot with bits of butter (1 T. total). Fold each of 2 opposite sides to the center. Fold the ends to the center. Roll out and place in pie pan; fold the extra dough under and crimp the edges of the crust to form a fluted edge. (Warm pan, moistened rim prevents shrinking.) Prick the bottom and side of the pastry to prevent it from puffing during baking.

Bake at 475 degrees for 8 - 10 minutes until lightly browned. Cool before filling.

Note: A high temperature is necessary as that sear quickly vaporizes the fat in the crust, producing the flakiness that we all know and love. If you allow your fat to slowly reach a high temperature, it will melt slowly and will produce a soggier, less-flaky crust.