Pie Crust

The pastry for Patti’s pies is a variation she has developed to make the dough easier to handle. “The baking powder helps keep it soft, and I add enough water to make the dough elastic and moist. The idea of using only a little water is bunk. I handle piecrust dough for a long time and work in flour until it feels right.” Her pies look picture-perfect when she’s through, and the crusts don’t shrink during baking.


4 cups flour
2 cups Crisco shortening
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 cup cold water


With pastry cutter, mix flour, shortening, sugar, salt, and baking powder. Slowly add cold water and mix well until mixture forms into a ball. Refrigerate at least an hour before rolling on a well-floured surface.

Cooking & Recipes


Makes four 9-inch shells.

Preparation Method

Leave a Comment