5 c. sifted flour (preferably pastry flour)
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. lard or solid vegetable shortening (Crisco, etc.)
2 egg yolks (or 1 egg), slightly beaten
Cold water
1 tsp. vinegar

Put flour in bowl, add sugar, salt and baking powder. Stir to blend well. With pastry blender, cut lard or shortening into flour mixture.

In measuring cup mix egg yolks (or whole egg) with vinegar and enough water to make a scant cup of liquid. Sprinkle this egg water mixture gradually over flour shortening mixture while blending lightly with pastry blender or fork to form soft dough. Mix no more than necessary to blend to assure flaky pastry. Roll immediately on floured board or pastry cloth or store in refrigerator. This pastry freezes well so crusts or pies can be made up frozen and used "whenever". This crust handles well. I have used it for double and single crust pies for over 30 years.