5 c. flour
1 tsp. baking powder
3 tsp. brown sugar
Pinch of salt
1 lb. (2 c.) lard - lard works best
1 egg
1 tsp. vinegar
Water

Mix flour, sugar, salt and baking powder in large bowl. Add lard and blend with pastry fork until well mixed and crumbly. Put egg and vinegar into a 1 cup measure. Stir to break up egg yolk and add enough water to measure 1 cup. Add to flour mixture and blend well until dough is moistened and forms a ball.

Yield: Enough for 3 double crust pies or 6 pie shells. This crust handles well and will stand up to being re-rolled several times without getting tough.