Ingredients given in order for 1 double crust, then 2 double crusts, then three double crusts.

1 1/2 c. flour (or 3 c. or 6 c.)
1 tsp. salt (or 2 tsp. or 4 tsp.)
1/4 tsp. baking powder (or 1/2 tsp. or 1 tsp.)
2/3 c. shortening (or 1 1/3 c. or 2 2/3 c.)
5 tbsp. cold water (or 2/3 c. or 1 1/3 c.)

Sift flour and measure. Sift flour with salt and baking powder. Cut in shortening. Add water and cut in. Do not overwork dough. Turn onto waxed paper. Compress into ball and store in refrigerator, or use immediately. Roll to 1/8" thickness.