Divide pastry for 2-crust pie in half. Roll first half thick and dot with 3 tblsp. firm butter (if too hard or soft, butter breaks through). Fold pastry from two sides to meet in center. Press with fingers to seal. Fold other two ends to center and seal. Wrap in waxed paper and chill. Repeat with other half of pastry. When ready to use, roll out, cut in circles and bake like Tart Shells from Basic Pastry for 2-Crust Pie.