1) 2 1/3 c flour
2) 1 T sugar
3) 3/4 t salt
4) 1/2 t baking powder
5) 1/2 c butter, chilled
6) 1/2 c Crisco, chilled
7) 5 - 6 T ice water
Makes 1 - 9 inch double-crust pie
Whisk 1) to 4)
(Measure shortenings: use 2 c liquid measure with 1 c water in.
Add Crisco till a bit over 1 1/2 c line, then add butter to 2 c.)
Add 5) & 6) cut in with pastry blender.
Add enough 7) with fork to hold dough together, usually 5 T
Bring dough together with hands into 1 ball. Cut in 1/2.
Roll out 1st half, place in pie plate.
Add filling, cover with 2nd half.
