Never Fail Pastry

I wrote this on a piece of paper years ago. The source is unknown but it stated "Good for beginners -- never fails and is always crisp". Makes two 9-inch shells.

2 cups all-purpose flour, sifted
1/4 tsp. salt
1 tsp. baking powder
Pinch of sugar
1 cup Crisco shortening
About 1/4 cup ice water or cold milk (water for custard pies, milk for fruit pies)

Combine dry ingredients with shortening, cutting well until the size of green peas. Add water or milk until right consistency. Roll out on floured board. Dough will be rather soft; if it crumbles at first, shape into ball and roll again, it will still be short and not tough.

NOTE: Before adding filling, bake about 5 minutes in preheated 400F oven until "set". This prevents sogginess. Then fill and bake. Freezes well.