2½ cups sifted flour
¼ teaspoon Calumet Baking Powder
½ teaspoon salt
⅔ cup cold shortening
⅓ cup cold water (about)
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening until pieces are about size of small peas. Add water
(preferably ice water), a small amount at a time, mixing lightly with
fork. Handle as little as possible. Wrap in waxed paper; chill
thoroughly. Roll out on slightly floured board. Bake in hot oven
(450°F.). Makes enough pastry for 9-inch two-crust pie, or two 9-inch
pie shells.
_Pie Shell._ Line a 9-inch pie plate with ½ of pastry rolled ⅛ inch
thick, allowing pastry to extend 1 inch beyond edge; fit loosely. Fold
edge back to form standing rim; flute with fingers. Prick with fork, or
line with waxed paper and fill with rice or beans to hold shape. Bake in
hot oven (450°F.) 15 minutes, removing rice after first 10 minutes of
baking.