1/2 cup shortening or lard 1/2 teaspoon salt 1/4 cup boiling water 1 1/2 cup sifted flour 1/2 teaspoon baking powder
The shortening should be soft but not melted. Sprinkle it with salt and add boiling water. Stir and mix quickly and continue until shortening is melted and a uniform mixture is obtained. Cool to room temperature.
Sift flour and baking powder together and add all at once to fat mixture. Cut flour in with a pastry blender or two knives, manipulating as little as possible. Chill for about 20 minutes, turn out on lightly floured board and roll out to 1/8 inch thickness. Press dough lightly into pie plate so that no air bubbles are trapped and trim off edge.
For a pie shell, prick the entire surface with a fork and bake in hot oven 450F for 12 minutes. If filling is to be baked in shell, or pastry is to be used for a two-crust pie, do not prick dough with a fork.
After lining pie plate, add filling mixture, and for a two-crust pie, moisten edge of lower shell with water.
Roll out dough for upper crust and make a few small slashes in centre to allow for escape of steam. Fit over the top of the pie and press edges together. Trim off excess dough and pinch edges firmly together to seal in any juice. Bake in hot oven 450F for first 10 minutes, then reduce temperatue to moderate 375F to finish cooking the filling.