Flaky Pie Crust Recipe 2

• 1¼ cups of sifted pastry flour(5 ounces)
• ¼ teaspoon of salt (generous measure)
• ¼ teaspoon of baking powder
• ¼ cup of shortening (lard or cottolene)
• Cold water
• 2 tablespoons of butter

1. Scald an earthen bowl and a wooden spoon then chill them thoroughly
2. Add cold water to the bowl and in it wash the butter, pressing it with the spoon; when the butter may be gathered into a pliable, waxy mass, remove to a cloth, pat a little to remove the water, then set aside in a cool place until the paste is ready.
3. Use the shortening with the other ingredients to form a paste.
4. Turn the paste onto a board lightly dredged with flour; turn it in the flour, then pat it lightly with the rolling pin and roll into a square sheet; with a knife cut off bits of the prepared butter and press them lightly on the paste until all is used.
5. Set the pieces of butter on the paste so as to distribute them evenly over the paste.
6. Fold the paste to make three layers; pat with the rolling pin gently, then roll into a sheet; roll up the paste like a jelly roll, and it is ready to use; or it may be covered closely (to keep the outside from drying) and set aside in a cool place until the next day.
7. Often pastry may be handled more easily after it has been left in a cool place some hours or over night.

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