Pie Crust

Makes 2 pie pans

2 1/4 C. Flour

1/4 t. Salt

1/4 t. Baking Powder

1 3/4 sticks chunked Butter

1/3 C. Cold Water

1 t. Vinegar

1.  Measure dry ingrediants into small bowl, place in freezer.

2.  Measure cold water and add vinegar, place in freezer.

3.  Set up a food processor.

4.  Place flour mixture in it.

5.  Pulse 3 times to combine.

6.  Add butter, pulse 5 time. Butter should be raisin size.

7.  Add liquids, pulse 5 times.

8.  Use your hands to knead dough into a ball (on counter).

9.  Divide dough in half and form a disk from each hhalf.

10. Wrap in plastic wrap and refridgerate for 15 min.

11. Flour a pastry board and rolling pin.

12. Roll dough out to 1/4" thick.

13. Roll dough loosely around rolling pin and unroll into pie plate.

14. Trim edge to 1/2" from the lip of the pie plate.