Grandma Sylvia's Secret to Flaky Pie Crust

Nadia Giordana shares her mother's secret pie crust recipe and also makes an old farm family favorite, pie crust cookies. Sylvia’s Secret Pie Crust Recipe: 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder (Sylvia's secret ingredient) 1 cup shortening, chilled 4 or more Tablespoons ice water METHOD: Whisk the flour, salt, and baking powder together in a bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 4-5 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a teaspoon at a time until the dough comes together. Gently gather dough into a ball. Wrap in plastic wrap, and chill for 20 minutes before rolling. Roll out dough, and put in a pie plate and finish your pie according to directions. For a baked shell: bake in the preheated oven approximately 8 minutes or until just turning golden around edges. Makes 2 pie crusts.