- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1 cup butter or shortening
- 1/4 cup milk
- In a large bowl, stir together the flour, salt, sugar and baking powder.
- Cut in the butter or shortening with a pastry cutter.
- In a small bowl whisk together the egg and milk.
- Pour the liquids into the flour mixture. Use a fork to mix together. When the ingredients come together into a dough, divide the dough into two and use clan hands to form the dough into two balls.
- Dust your counter top with flour and press the ball of dough flat with your hand into a circle. Dust the dough and rolling pin with flour and roll out the dough so it is slightly bigger than you pie plate. To transfer the dough, carefully fold in half, and then in half again. Carefully lift the dough into your pie plate and unfold.
- Press the dough gently into the pie plate. Use a sharp knife to trim away any hanging edges. Use clean fingers to gently press the edges down into the pie plate.
- The second ball can be rolled out to make your top crust. If you prefer a single crust, simply wrap the extra dough in plastic wrap or store it in an airtight container in the freezer.
Baked Pie Shells: Flute pastry as desired. Poke the bottom with a for at 1 inch spacings. Bake in preheated 450°F oven for 10 to 12 minutes or until golden brown. Cool before filling.
Unbaked Pie Shells: Flute pastry as desired, but do not prick the bottom. Add uncooked filling and bake as directed in the recipe.