Grandma's Old Fashioned Pie Crust

Although finicky, this is our favorite pie crust for flakiness.

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Grandma's Old Fashioned Pie Crust

Source: Betsy's Grandma Betty
Makes two 9-inch pie crusts.

Stir together, with a fork:

2 c flour
1 scant teas salt
1/8 teas baking powder

Blend in 1 c shortening (less if using lard) with a pastry cutter. Add 1/8 c milk and see what the dough looks like. It should start forming a solid mass but you don't want it too sticky. Add up to another 1/8 c milk in small amounts until the dough comes together and there is no unincorporated flour.

Roll out at room temperature. The dough is fragile so you may need to do some patching once it's in the pie shell. Dip your finger in milk or water, dampen the crust, then push the patch together.

If baking shell before filling, dock the crust by poking it with a fork at half-inch intervals on the bottom and the sides. (Also watch while baking. If you see a large steam bubble, poke it with a fork to release the steam.) Bake at 400F for 15-20 minutes, until golden.

For pie crust cookies:
Roll out leftover dough and cut into rough rectangles. Place on cookie sheet, then sprinkle with cinnamon sugar. Bake at 400F for 15 minutes.