Standard Pastry - 10-inch Two-Crust Pie

2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
7 to 8 tablespoons cold water

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).


Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

For single crust: roll out dough on board and place it in a pie tin. Prick with fork many times to ke it from bubbling. Bake at 475 degrees for 10-15 minutes or until golden brown.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.

Standard Pastry - 8 or 9-inch Two-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cups plus 2 tablespoons shortening
4 to 5 tablespoons cold water (I use cold water until it is moist)

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.