2 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
1 teaspoonful lemon juice
1 egg
Cold water
Have Crisco cold and firm. Sift flour and salt into basin, add Crisco
and cut into pieces one inch square. Beat up egg, add lemon juice
and a very little cold water, then add them gradually into other
ingredients making them into a stiff paste. Roll in a long piece on
floured board, fold in three, turn rough edges toward you and roll
out again, continuing this for five times. Place in refrigerator or in
cool place ten minutes between each rolling. This pastry may be used
at once for all kinds of sweet or savory pies, but it is improved by
standing for a few hours in a cool place. Bake in hot oven. Sufficient
for two covered pies.