Biscuit Crust

Yield: One 8" or 9" single pie crust

This is the traditional, old-fashioned American pot pie crust our grandmothers made. It is light and moist inside, crunchy and buttery outside. You can use it for one-crust main-dish pies or pre-baked shells for creamed mixtures.

1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup ( ½ stick) butter, cut in pieces
¼ cup milk

Preheat oven to 350 degrees

Into a medium bowl sift the flour, baking powder and salt. Cut in the butter until the mixture resembles cornmeal. Add the milk. Quickly stir and gather the dough into a ball. Use a light hand and quick strokes so you don't overwork and toughen the dough.

Roll to fit the chosen pie plate or the top of a deep pie dish.

To make a partially baked pie shell, roll the dough ¼" thick, line the plate and flute the edges. Prick bottom and sides at close intervals with a fork and bake at 375 degrees for 10 minutes or until the crust begins to color. Remove from the oven and cool. Fill and bake as directed in the recipe - usually 350 degrees. For a fully baked shell bake for another 10 minutes.