Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.
Sufficient for two pies.
Cornstarch Pastry
| 1-1/4 cupfuls cornstarch 1-1/4 cupfuls flour 2 tablespoonfuls sugar 1/2 cupful Crisco | 1/2 teaspoonful salt 1 teaspoonful baking powder 1 yolk of egg Milk to mix |
Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie.
Sufficient for two large pies.
Double Pie
| Top Layer | |
| 1 cupful sugar 1 cupful sweet milk 2 eggs | 2 cupfuls flour 1/2 cupful Crisco 2 teaspoonfuls baking powder |
| 1/2 teaspoonful salt | |
| Under Layer | |
| 1 cupful molasses 1 cupful brown sugar 1 pint hot water | Plain Crisco Pastry 1 lemon 1 egg |
| 2 tablespoonfuls flour | |
Line large pie plate with pastry.