5 c. flour
1 tsp. salt
1 tbsp. baking powder
Juice of one lemon (2 tbsp.)
1 egg
3/4 c. water
3 tsp. sugar
1 lb. Crisco

Cut Crisco into dry ingredients. Add liquid. Divide into 6 balls. Wrap each in wax paper. Place in plastic bags and store in the refrigerator. One ball makes a single crust pie. Warm at room temperature for 15 minutes before rolling crust. (May also be stored in the freezer.) Makes three 2-crust pie shells.