Lion House Pie Dough/Crust

1½ C. pastry flour
1½ C. bread flour
(or 3 C. all-purpose flour)
1 T. sugar
1 t. salt
½ t. baking powder
1 T. nonfat dry milk, powdered
¼ C. butter
¼ C. margarine
1/3 C. lard
1/3 C. shortening
½ C. cold water
(May need up to 1 T. more water)

Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ C. water all at one time and mix together with a fork or mix lightly with your hands.

Divide dough into two or three portions (depending on how thick you want your crust). Roll out first portion of dough and line your pie tin with it. Roll out the second portion of dough. Fold in half and cut steam slits into the fold.

Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together. Brush the top with half and half and sprinkle with sugar and bake.

Most fruit pies can be baked at 375 degrees for 45 - 55 minutes.

Yield: 2 -3 shells