PIE CRUST
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 pastry in hot oven (450° F.). Makes enough pastry for one 9-inch two-crust pie, or two 9-inch pie shells. Use ½ recipe for one pie shell only.