Final answer:
Pastry crust should be flaky and have a delicate, crisp texture, making the statement true.
Step-by-step explanation:
In Home Economics, pastry crusts are an important topic. Julia wants her pastry crust to have a flaky, delicate, and crisp texture. This statement is true. When making pastry crusts, ingredients like butter or shortening are blended with flour and liquid to create layers of fat. During the baking process, the fat melts and creates steam, which separates the layers of dough, resulting in a flaky texture.