Pastry for Three Crusts

As soon as the weather cools it is just like turning a page and it is time for pies of the season.  I have already given one of my favorite pastry recipes for 5 crusts.  It is under Sept. 15,  Lemon Pie for Two or More.   This is another go to for 3.  Both can be kept in the refrigerator 2 or 3 days or frozen.

I am thinking of trying a Maple Pecan Pie tomorrow so stay tuned!!

This is my version of some Ina Garten and my husband's Aunt Virginia.

3 1/2 C. flour
1 T. sugar
1 t. salt
1/2 t. baking powder
1 C. cold butter cut into dice
1/2 C. Crisco
2/3 C. ice water
2 T. sour cream
1 t. vinegar

Combine the dry ingredients in a large bowl or food processor.  Cut the butter or shortening in with a pastry cutter or pulse in processor until lumps are the size of peas.  Do not over mix.  Combine the remaining wet ingredients in a small bowl until well blended and add all at once to flour mixture.  Quickly stir or pulse until it just comes together as a dough.  DO NOT OVER MIX.  Gather it together quickly with your hands and form into a ball.  Place it in a plastic bag in the refrigerator for at least 2 hour or overnight.  When you are ready to use form into 3 disks and roll out  for you recipe or freeze for later use.