CHICAGO PIE CRUST 
5 1/2 c. flour
1 tbsp. salt
2 c. Crisco
1 tsp. baking powder
1 tsp. sugar
2 egg yolks
1 tbsp. "real" lemon juice (put in measuring cup & fill to 1 c. with water)

Sift dry ingredients and blend in Crisco. Beat eggs, lemon and water; blend with first mixture. Cut in 6 equal parts. Wrap each piece and freeze. Use as needed.

 

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