• 1 1/2 cups all purpose flour 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking powder 
• 1/2 cup shortening 
• 1/3 cup ice cold water 

Mix flour, salt and baking powder together. 
Cut in shortening with 2 knives or pastry blender. 
Add water a little at a time, using just enough to bind mixture 
so that dough can be patted lightly to form a ball. 
HANDLE AS LITTLE AS POSSIBLE 
Form 2/3 of dough into a round disc and place on lightly floured board. 
Save remaining dough for top crust. 
Roll dough from center outward, with a light, even pressure, to 
form a circle 1/8" thick and an inch larger than pie plate. 
Fold double and lift gently into pie plate. 
Unfold and fit loosely in place. DO NOT STRETCH. 
Trim edges, allowing 1/4" to 1/2" extra all around. 

YIELD: 
One 9 inch double crust pie or 
Two 9 inch single shells or 
12 medium size tarts or 
18 small tarts