2-1/2
cups sifted all-purpose flour
1 cup cold vegetable shortening (or half butter and half lard)
pinch salt
1 heaping teaspoon baking powder (sifted
through
the flour) 1/2 cup cold water
Preparation:
Rub thoroughly the cold
shortening into the flour.
Combine
flour and shortening mixture together with 1/2 cup of cold water, or
enough cold water to form a rather stiff dough.
Mix
as little as possible, just enough to get it into shape to roll out;
it must be handled very lightly.
Makes 2 plain pie crusts.
TIP: When you have a little pie
crust left do not throw it away; roll it thin, cut in small squares and
bake. Just before tea put a spoonful of raspberry jelly on each square.
