Fool Proof Pie Pastry

Sift the flour, salt and baking powder. Rub in the shortening with the back edge of of a spoon until the mixture is like coarse meal; then lightly stir in the water. Take up the paste with floured hands; and press lightly together. Chill if convenient, in the refrigerator for an hour. Place on a floured board, and with a lightly floured rolling pin roll to 1/8 in. thickness. This makes enough crust for a medium-sized 2-crust pie and a baked pie shell.

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