Grandma’s Pie Crust
INGREDIENTS:
Grandma’s Pie Crust – for one Double crust 9-inch pie
2 cups all-purpose flour
2 tablespoons sugar (omit for savory pies)
1 teaspoon salt
1/8 teaspoon baking powder
1 cup shortening or butter or half of each
1/2 cup cold water
DIRECTIONS:
In a large bowl, stir all of the dry ingredients together (flour, sugar, baking powder, and salt).
Using a large tine fork or pastry cutter, cut in the shortening/butter of choice until pea-sized and crumbly.
Add the cold water all at once and mix just until it forms a ball (do not knead or over mix). Divide dough in half.
Roll out one half on a generously floured surface about 2 inches wider than the pie plate (11-inches for a 9-inch pie). As this is a soft dough, roll up on to rolling pin and unroll onto pie plate.
If you are making a top crust, after you have added your filling, wet the edges with water or egg wash, and roll out top crust, but it only needs to be about 1-inch wider than pie plate.
Crimp the edges as desired, by hand or with fork, and bake as directed for pie.