Serves: 8
Total Calories: 181

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
6 tablespoons fat (butter, margarine or shortening)
3/4 cup milk
1 beaten egg (optional)
melted butter, margarine or shortening
1 quart fresh or cooked fruit or berries
whipped cream, as desired

Sift dry ingredients together twice; cut in fat until mixture resembles coarse corn meal. Add milk all at once, mixing until the dough leaves the side or cleans the bowl. An egg also may be added (with the milk) for a richer dough, if desired. Dough should be soft.

Turn onto lightly floured board and knead about 20 times or until dough is just smooth. Divide dough into 2 equal parts. Pat and roll out one portion to fit a pie or cake pan, making a layer about 1/4-inch thick. Brush top with melted butter, margarine or shortening. Shape second portion of dough the same way and lightly place over the dough already in the pan. Bake at 425° for 12–15 minutes or until light golden brown. Cool slightly. Gently separate layers. Add fruit as filling; top with whipped cream as desired.

Nutritional Facts:

Serves: 8
Total Calories: 181
Calories from Fat: 38

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