If it’s a mixture of baking soda and cream of tartar, it will be single-acting baking powder.
I can’t find the crust recipe online. Could you possibly paraphrase?
EZ, but her cups of flour are heavy. I would go by weights (hers).
2 c. AP flour (296 g.)
1/2 t. granulated sugar (2 g.)
1 t. kosher salt (3 g.)
8 oz. slab cream cheese, cubed (226 g.)
2 sticks unsalted butter, cubed (224 g.)
Ingredient list is from the book. She uses a mixer, but for mixing method I used a food processor ala Bon Appetit, and chilling the discs overnight. If using the FP, suggest you blitz all the dry to combine, and then pulse in the butter and cream cheese just until the dough comes together. Once the pies are formed, freeze them while the oven pre-heats (or freeze them all together, and bake from frozen).
The hand pies held up OK overnight loosely tented under foil - better the first day but still good on the second. I doubt they would hold well for a third day.
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I looked up Sally’s filling for blueberry pie; she used cornstarch and flour.
Is this what you used?
I used this one for cherries, which calls for cornstarch only (no flour):
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Do you ever use tapioca, ground up in electric grinder?
No, I haven’t. I’ve tried tapioca pearls, and wasn’t thrilled with the outcome. I don’t mind using cornstarch for quick-and-easy treats - those whose short life-span does not justify a significant amount of work. 
Ultimately and for thickener, I’m a fan of flour (apple pie) or King Arthur’s Pie Filling Enhancer (ClearJel).
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Maybe it’s just my imagination but this baking powder has seemed to improve everything I’ve baked with it.
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Interesting - I got some to make biscuits but didn’t think they made all that huge a difference. But I’ll try it as baking powder next time I need some.
Oh! Strawberry envy! We’re 3-4 weeks out yet…
What will you be making with these?
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I revisited Sarah Kieffer’s cinnamon scones (100 Morning Treats), adding ½ c. chopped pecans. The recipe calls for the addition of a small bit of cinnamon-butter, which you make a day in advance, cubing and chilling the mixture before adding it to the dough.
All good, only I forgot to add the cinnamon-butter to the scones. GGRRRrrrrrr. 
I didn’t catch it until the scones were rolled and cut. GGRRRrrrr. Do over.
Now I have both a batch of cinnamon-pecan scones AND a one of lightly-sweetened, lowish-in-fat, pecan scones. The latter are not terrible, and will get eaten. The former came out great, and I’m sold on the addition of pecans to the original recipe.
The upside is I caught my mistake before I had cleaned the counter, the rolling pin, and tossed all the implements (just some of them) into a sink full of soapy water. The do-over did not cause too much extra work other than mixing up another batch of dough. I baked off two of each kind for sampling, and put the rest in the freezer unbaked. We’ll be eating a lot of scones with our tea for the next couple of weeks.
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If I could only choose one nut, for sure it’d be pecans. Those scones look great!
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Thank you!
Shortcake, jam, and ice cream 
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All the best things. 
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note to self: used a new-to-me biscuit recipe here, half a batch. mom really likes these, so they’ll probably be a repeat, even though they involve rather more fiddling than i’d like for shortcake (folding and re-folding.)
I don’t mind laminating a biscuit, but then I don’t mind not laminating one, either.
Not that you asked for recipe reccs, but ATK has a nice cream biscuit with no folding. I’ll often use this one for shortcakes.
280 g. AP flour
2 t. sugar
2 t. baking powder
1/2 t. granulated salt
1 1/2 c. heavy cream
Whisk together flour, sugar, baking powder, and salt. Stir in the cream until dough forms - about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth - about 30 seconds. Shape the dough into a 3/4-inch-thick circle. Cut into wedges or use a cutter to punch out round biscuits. Bake at 450 until golden - about 15 minutes.
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I’ll be using this – thank you!
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