1/2 c Boiling water
3 c Flour (Sift before
1 ts Baking powder
1 c Shortning (we use crisco-NOT
1 ts Salt
Put Crisco in mixing bowl. Pour hot water over Crisco. Add salt and mix
(for mixer-set at lower speed) slowly until creamy. Add flour (sifted
before measuring) and mix well.
* Refrigerate At Least 30 Minutes, But No More Than 1 Hour* This makes
enough for 2 crusts (ie.. 1 apple or 2 pumpkin). This recipe must be rolled
out and used the same day.