1 1/2 cups all-purpose flour
2 heaping tablespoons solid vegetable shortening (such as Crisco)
1/2 cup cold water
1/8 tsp. salt
1/2 tsp. baking powder
Mix all ingredients together so dough has a sticky stiff consistency. Roll out on a generously floured board, sprinkling dough with flour if needed. Roll out the dough for the pie shell and place in a 9 or 10-inch pie pan. Line the shell with parchment paper and place baking beans or weights on top of parchment paper. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.
If not using immediately, roll dough into a round disk, and cover unbaked pie crust dough with plastic wrap or towel. Will stay fresh for 2 days in refrigerator or 4 days in freezer.
Use for bottom or top crust of 8-10 inch pie.
Source: Rachel Sapaugh
Submitted By: Joann Sapaugh
Date: June 16, 2002