5 c. flour, sifted
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. Crisco
2 egg yolks
Cold water

Combine dry ingredients. Cut in shortening. Place egg yolks in a measuring cup and stir with a fork until smooth. Blend in enough cold water to make scant cupful. Sprinkle gradually over dry ingredients. Toss with fork to make a soft dough. Roll out as usual. Make pastry for three 9-inch two-crust pies, or 7 one-crust 8-inch pies. Roll in balls and freeze for a later use.