No-Fail Pie Crust

1/4 c butter
1/4 c margarine
2/3 c shortening
1 Tbls sugar
1/2 tsp baking powder
1 tsp salt
1 Tbls powdered milk
3 C flour
1/2 c ice water

In mixer, cream together fats.  Add sugar, baking powder, salt, and dry milk.  Add 1/2 of the flour and mix well.   Add ice water and remaining flour.   This can all be done in the mixer.    Divide dough in 1/2 and roll into a ball.    Roll out onto lightly floured surface.   Use to line pie plate-- add filling and top with remaining crust and seal.  (Lion House Recipes)

If you need a baked shell-- line pie plate and flute edges.  Stab around crust with a fork.   Bake at 350 degrees for 15-17 minutes, or until brown.

I am a very impatient pie-crust maker.   So, while this crust takes a lot more ingredients, it is also a lot more forgiving.  I don't swear as much when I use this recipe.   However, better yet, I use Pillsbury refrigerated dough!