SPECIAL PIE CRUST

Pies and Pastries Recipes

Yield: Makes a 9-inch 2-crust pie or two 9-inch pie shells.

Should always be good if worked with a quick, light touch.

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2/3 cup vegetable shortening or lard
• 1/3 cup ice water

Sift together the flour, salt and baking powder and cut in lard or vegetable shortening until the mixture resembles coarse meal. Add the water all at once, and press the dough lightly until it just holds together. Roll into a ball. Wrap the dough in foil and chill until ready to use.

When ready to roll the dough, place on a lightly floured board. The dough should be soft enough not to break when it is rolled; it should be stiff enough not to stick to a lightly floured board. Roll from the center outward with an even pressure, to a thickness of 1/8 inch.

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