Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

PIE CRUST
2 c. flour
3/4 c. vegetable shortening
1/2 t. salt
1/2 t. baking powder
1/3 c. cold water

Measure dry ingredients and stir together. Fill a 2 cup measure 1 cup full of cold water and add vegetable shortening until water measures 1 3/4 cup. This gives an accurate measure. Pull vegetable shortening from water and place in bowl with flour. Cut vegetable shortening into flour until size of peas. Use a pastry blender or 2 knives. Add 1/4 cup water and stir with knife until you can form 2 balls. Add rest of water to remaining flour and make balls equal. Roll between 2 pieces of waxed paper lightly sprinkled with flour. Chill bottom crust while you prepare filling. Then roll top crust. Dampen edge of bottom and seal top by pressing together. May be refrigerated and rolled several days later.