Pastry for Single-crust Pie

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp cold water
1/4 tsp baking powder

In a mixing bowl, stir together flour, salt and baking powder. Cut in shortening until pieces are size of small peas. Sprinkle 1 Tbsp of water over part of mixture. Gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 12 inch circle. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into plate being careful not to stretch. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Make a fluted, roped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe. For a baked pastry shell, prick bottom and sides or pastry with a fork. Bake in a 450 degree oven for 10-12 minutes or until golden. Cool on a wire rack.
Yield: 1 pie shell.

Double recipe for a double crust or lattice pie. Also, it can be nice to double the recipe, then use pie or cookie cutters to cut pie crust shapes and decorate the top of the pie.

Don't throw out extra pastry. Again, use pie or cookie cutter to cut into shapes or simply roll out and cut into strips. Brush with butter and sprinkle with cinnamon sugar. Place on ungreased cookie sheet and bake in 350 degree oven until crispy.