Sift together:

5 c. flour
1 tsp. salt
1 tsp. baking powder
3 tsp. brown sugar

Cut 1 pound lard into above with pastry cutter. Break 1 egg into a Pyrex measuring cup. Add 1 tablespoon vinegar Mix well, then fill to 3/4 cup mark with water and add it to first mixture and roll gently between hands. Chill before using. Will make five 9 inch pie crusts. Will keep refrigerated for 1 month. Very good pie crust. Use this crust for Butter Tarts.