This is my mothers grandfathers pastry recipe. I am guessing it to be easily 70yrs old. The trick is to handle it as little as possible once the wet ingredients go in. Flaky, old fashioned, hard to screw up goodness.
3 cups flour
1/2lb lard (I use vegetable shortening)
1 teas. salt
1/2 teas baking powder
cut with a pastry cutter until crumbly.
in a separate bowl or measuring cup add
2 tbsp. vinegar
cold water added to the above to equal just 1/2 cup.
beat lightly and add to crumbled mixture. combine until just dough. roll on floured surface. makes two, two crust pies