*Taken from Country Living May 2008
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 Tablespoon sugar
1 cup unsalted butter, chilled and cubed
3-6 Tablespoons cold water
Combine first 4 ingredients in a bowl with a fork. Add cold butter and toss to coat. Using a pastry blender or fingers, cut butter into flour until mixture resembles coarse crumbs. Add 3 tablespoons of cold water and toss well with a fork. Pinch to see if dough holds together. If needed, add more water, up to 6 tablespoons. Chill one hour.
Love this crust and the fact that it doesn’t use any shortening! It is super delicious! This recipe says it will make two 9-inch crusts. I always get 3 9-inch crusts out of it! So I make a double crust pie and then a single crust pie that I can fill any way I like!
[...] 1 recipe pastry for a 9 inch double crust pie [...]