Pie Crust

I love pie crust.  Like a lot.  At least when it's a good one, and this is one I always enjoy.  You have to be careful with it because it is very tender and falls apart easily.  I've found the best way to get it in the pie tin is to roll it out on a silicon baking sheet and the put the pie tin on it and flip the whole thing over.


1/4 cup butter
1/4 cup margarine
1/3 cup coconut oil
1/3 cup shortening
1 tbl sugar
1/2 tsp baking powder
1 tsp salt
1 tbl nonfat dry milk
3 cups flour
1/2 cup very cold water

In mixer cream together the fats.  Add sugar, baking powder, salt and dry milk.  Add half the flour and mix well.  Add water and remaining flour mix until just combined.  You may need to add another tablespoon of water if the dough looks too dry. 

Roll our half the pastry very thin (start with a flatened ball and roll from the middle out) and place in bottom of pie tin.  Roll our remaining half of dough and and use to top filled pie.  Seal edges and cut several slits to allow for air escaping.  Bake according to individual recipe.