1 c. Crisco shortening
3 c. Pillsbury flour, sifted
1 tsp. salt
1 tsp. baking powder
2/3 c. ice cold water

Mix flour, salt and baking powder in a large bowl. Cut Crisco shortening into flour mixture until it is the size of small peas. Sprinkle with water a bit at a time, gently tossing with a fork to mix after each addition. Repeat until all is moistened. Form dough into a ball.

NOTE: Like with biscuits, the more you handle dough, the tougher it will be. A light gently touch works best.

On a lightly floured surface, flatten dough with hands. Roll dough with a floured rolling pin from the center to the edge, forming a circle about 14 inches in diameter. Using wax paper can make it easier to roll the pie crust out. Makes a double crust for 10-inch pie.