Pie Crust

*2 c. flour

*1 tsp. baking powder

*1 tsp. sugar

*1/2 tsp. salt

*3/4 c. butter Crisco

*1/4 c. butter

*1/3 c. cold water

Stir dry ingredients together. Add Crisco and butter and mix with a fork or pastry cutter until good and crumbly. Add water all at once in the middle and quickly stir with fork until just combined (everything sticks together when pressed gently). Form 2 balls. Gently knead the first ball just enough to have a smooth dough. Roll out into a large circle (about 1/8"-thick), use your rolling pin to roll the dough up and place into a 9-inch pie pan. Gently press into pan. If you are making a filled pie, add filling, roll out other ball and place on top. Crimp edges together using thumb and two fingers.

If you are adding filling (this is usually done after crust is baked), use a fork to prick the interior of the crust before baking so it doesn't bubble up. Don't not prick with fork for pies like apple or pumpkin where the filling is baked along with the crust. Bake empty shell at 375 for about 20 minutes or until lightly browned. Remove from oven and let cool before adding filling.