Beth’s Pie Crust
1 cup flour
½ tsp salt
½ tsp baking powder
1/3 cup + 1 Tbl shortening
2 to 3 Tbl milk
In a medium size bowl mix together flour, salt and baking powder with a wire whisk.
Cut in shortening with a pastry blender until thoroughly blended. Two table knives may be used as a substitute blender.
Add milk to mixture. Use lesser amount if the weather is damp. Using a fork, stir until mixture is barely moistened, then press together into dough ball using hands.
Place dough onto a sheet of waxed paper. Place a second sheet of waxed paper on top. Roll out into crust using a rolling pin. Remove top paper carefully. Place a pie pan over crust. Slide paper and pan from surface, holding paper with palm. Invert pan and paper allowing crust to fall into pan. Remove paper carefully. Press crust down evenly in pan.
For a single crust pie, pierce crust thoroughly with a fork and bake in hot oven (450 degrees) for 8 to 10 minutes until golden brown.
For a two crust pie, double the ingredients, divide dough ball and roll out two crusts.
This is an original recipe developed by Beth from a basic recipe found in a popular cookbook in 1967.