Paul and Jayn Parenti (A Fare to Remember, Fayetteville, Arkansas)
Makes 1 (10-inch) crust or 2 (8–9-inch) crusts
This pie crust has a minimal amount of sugar, so, in addition to providing a flaky exterior for sweet pies, this is also perfect for hearty and savory dishes like pot pie.
2¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1½ teaspoons baking powder
⅓ cup plus 1 tablespoon boiling water
⅓ cup plus 1 tablespoon vegetable oil
Sift together flour, sugar, salt, and baking powder into a bowl with a tight cover. Add boiling water and vegetable oil. Cover the bowl, and shake together until thoroughly mixed.
Turn dough out into a pie plate, coating your hands with flour and quickly pressing to the bottom and sides of the plate. If you want to roll it out, add flour to the board and roll quickly. Continue as the recipe calls.