Lion House Pie Dough

This post is for Tamina. She swears this is the best pie crust recipe ever. I have yet to try it, but I believe her!

1/4 c butter
1/3 c lard
1/4 c margarine
1/3 c shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
1& 1/2 c pastry flour
1& 1/2 c bread flour
1/2 c + 1 Tbsp cold water

Preheat oven to 375.

In a mixer, cream together butter, lard, margarine & shortening. In a seperate bowl, whisk together sugar, baking powder, salt, & dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into 2-3 balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. For recipes that call for baked pie crusts, prick holes in the bottom with fork. Bake empty pie shell at 375 for 12-15min, or until golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes 2-3, 9" pie shells.

*You can substitute 3 c all-purpose flour for the pastry and bread flour called for in the recipe. You can also make this dough by hand by cutting the fats into the dry ingredients.*