Plain Pie Crust


2-1/2 cups sifted all-purpose flour
1 cup cold vegetable shortening (or half butter and half lard)
pinch salt
heaping teaspoon baking powder (sifted through the flour)
1/2 cup cold water


  • 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.

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Did You Know?
Several ways of serving pie are in practice. This dessert may be baked in attractive dishes especially designed for this purpose and then served from them at the table, or it may be baked in an ordinary pie pan and then placed on a plate larger than the pan for serving. Pie of the usual size is generally divided into five or six pieces, a sharp knife being used to cut it. If possible, a pie knife, which is narrow at the end of the blade and gradually grows broader until the handle is reached, where it is very broad, should be provided for the serving of this dessert, for it helps very much in handling the triangular pieces that are cut from a large pie.

The plates on which pie is served should be at least as large as salad plates. Very often, instead of serving it from the pan at the table, it is put on plates in the kitchen and passed at the table. Pie is always eaten with a fork, one that is smaller than a dinner fork being used.