2 c. flour (sifted before measuring)
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking powder
2/3 c. Crisco
1/3 c. milk

Mix well dry ingredients. Cut in Crisco with a pie blender until mixture resembles coarse cornmeal. In a teacup, pour the 1/3 cup milk, now with a 1/4 cup measure take that much of the dry mixture and mix well with the 1/3 cup milk. Then pour this milk mixture over the dry ingredients in about 3 or 4 places, but use all of it. Now stir to moisten, but do not knead. Keep stirring until dough leaves sides of bowl.

Divide in half and roll thin between 2 pieces of wax paper. Lay the pie pan over the dough after peeling off the top wax paper. Slide your hand under inverted pan and flip over. Now gently peel off the second wax paper allowing generous dough to the sides. Pat and press evenly up sides of pan, leaving a bit to extend over rim. Now trim off excess, hanging down, and roll the top crust. Peel top of paper again and cut a small hole in center to let steam escape. Now pour apples in bottom crust. Cover with top crust and again peel off paper. Pat dough evenly onto bottom crust edge and press together with fingers or a fork tongs dipped in flour.