Homemade Pie Crust Recipe

For 9-inch pie:

one-crust pie
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup (125 g) shortening
1-1/2 teaspoons white sugar
1/2 teaspoon salt
3-5 tablespoons ice water

two-crust pie
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (250 g) shortening
1 tablespoon white sugar
1 1/4 teaspoons salt
6-10 tablespoons ice water

For mini pies:
A two-crust dough recipe will make 6 to 8 two-crust crust (top and bottom) 4-inch mini pies and two 6-inch mini pies. It depends on how thick or thin you roll out your crust.

Preparation:

1. Mix the above ingredients together, mixing them gently with your hands just until they are blended together – enough to be able to press the dough into the bottom of the pie plate and up the sides. The less you work the dough, the flakier the crust will be!
2. Let the dough rest  in the fridge for 30 minutes to 1 hour before rolling it out.