“Sorry, I like my pie crust recipe better.”

An unsigned, handwritten note with no return address showed up today with that opening line. It arrived in an envelope covered with images of no fewer than eight wolves (three on the front, five on the back).

It’s likely a response to a recent story about and pie crust recipe from Kate Lebo, an expert Spokane pie-maker and author who’s written two books about pies. Although she won her first pie-baking contest with a Crisco crust, she now prefers all-butter crusts or crusts made with a butter-and-lard combo to the vegetable shortening.

The anonymous note-writer included her – or his – preferred pie crust recipe, along with this explanation: “This recipe was given to me long ago. The woman is now deceased so I should not use her name or mine.”

It didn’t come with any special instructions.

Nevertheless, here’s the recipe:

Pie Crust

• 1 cup butter-flavored Crisco
• 1/4 teaspoon baking powder
• 2 cups flour
• 1/2 teaspoon salt
• 3 to 4 tablespoons ice water

Do you have a favorite pie crust recipe to share? Send it to Spokesman-Review Food editor Adriana Janovich at adrianaj@spokesman.com.