1 teaspoon baking powder
Sift dry ingredients. Cut in fat. Add water and roll out on well floured board.
PASTRY MADE WITH DRIPPING
Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better.
PLAIN PASTRY
1 cup flour
⅓ cup fat
½ teaspoon salt
About ¼ cup cold or ice water
Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust.