Sift the flour, salt and baking powder together. Cut in the butter until mixture resembles corn meal. ( I cut butter in little pieces and , adding 1/4 of the pieces at a time, pulse in the food processor. When butter is all added, pulse until mixture resembles corn meal, being careful not to overmix)Refrigerate and chill for at least an hour.

Meanwhile, squeeze the juice from an orange to make 1/2 cup and chill. Slowly add the juice by drops to the butter-flour mixture, stirring lightly with a fork as gently as possible. Form into a ball. Cover closely and chill thoroughly(2 hrs. or more) This makes enough crust for one 10" diameter pie (top and Bottom). I double the recipe to make 3 _ 9" diam. pies.

Roll 1/2 the dough on a floured board. Using an 11" pie plate cut lower crust and put in a 9" pie plate. Press to sides with a ball of dough. Leave 1/4" overhang. Roll remaining dough out on floured board. Cut 1" larger than 11" pie plate.Fill pie pan with prepared fruit filling keeping edge free. Wet the rim of lower crust with water. Place upper crust on top and press together where dampened. Turn under

*INGREDIENTS*

*DIRECTIONS*

overhang carefully and press in place with fork tines. Puncture pie top in several places with fork tines to vent. Put pie on a pizza pan to catch any spills. Bake in a 450F oven for 10 minutes on lower rack. Reduce heat to 350 F and bake another 30 to 40 minutes. Cool 1/2 hour before serving OR cool thoroughly and then freeze uncovered. After completely frozen, wrap in aluminum foil, label and return to freezer.

To reheat frozen pies, thaw 1/2 hour then heat in a 350F oven on lower rack for 1/2 hour. Cover edges with foil if getting too brown.