This recipe makes 5 double-crust pies. The extra dough can easily be wrapped and frozen for later use. 

5 cups flour

1 lb Tenderflake lard

1 tsp salt

1 tsp baking powder

3 tbsps brown sugar

1 egg

1 tbsp vinegar

Sift dry ingredients. Blend with lard (coarse chop). Beat egg in cup, add vinegar, and fill with cold water. Mix with flour/lard combination until all dry ingredients are absorbed. Knead slightly to ensure no flour remains. Divide in 10 parts - wrap and freeze.