Prep time 15 min.
Makes 3 9in pies.
⦁ 3 cups all purpose flour sifted.
⦁ 1 1/3 cup vegetable shortening
⦁ 1 teaspoon salt
⦁ 1/2 teaspoon baking powder
⦁ 2/3 to 3/4 cup warm water (see note*)
1 Sift flour into a bowl then add the rest of the dry ingredients. Add shortening and cut through with dinner knives until shortening is reduced to smaller clumps. Gently mix by hand until only pea sized crumbs remain.
2 Add 2/3 cup water and mix gently again until well combined and you can form a soft ball of dough if the dough seems rigid and doesn’t stick together well, you can add the remaining water.
3 Flour your kitchen surface and roll out pie crusts to 1/8in. with your rolling pin, then place into pie plates and flute the edges.
These pie crusts freeze well!
Note* If pie crust edges crack while rolling out, mix in a little more water.
I like to use plenty of flour during the rolling out process. Flour the countertop surface and the top of your pie crust to keep it from sticking to your rolling pin.