Yield Bakery: Easy Double Crust Pie Dough Recipe (8-inch)

YIELD Makes 1 (8-inch) double crust

INGREDIENTS

2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 7 tablespoons cold shortening 6 to 8 tablespoons ice water, divided

PREPARATION:

1. Combine flour, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until stiff dough is formed.
2. Cover dough with plastic wrap; refrigerate 30 minutes.

Cook's Tip When rolling out pastry for crust, repair any tears by moistening the edges with water and using small pieces of the trimmings to patch the tears. This recipe appears in: The Best Cherry Pie  /  Pies & Tarts