Flaky Pastry
1 Cupful Flour 1/2 Teaspoonful Salt 5 Tablespoonfuls Snowdrift 1/4 Cupful Cold Water 1 Cupful Flour 1/4 Cupful Snowdrift 1/2 Teaspoonful Salt 14 Teaspoonful Baking Powder Sift together the flour and salt and work in half of the Snowdrift with a spoon or knife, keeping the mixture coarse and flaky. Cautiously stir in three and a half tablespoonfuls of the cold water. If at this point, the mixture becomes sufficiently moist, omit the last half tablespoonful of water. Turn onto a slightly floured board, dust with flour, and roll out the mixture into rectangular shape.
Spread the remaining Snowdrift on this to within an inch of the edge. Fold over the dough, pressing the edges together, and gently roll into a round, thin sheet.
Repeat this three times in order to make the pastry flaky in layers, when it is baked. Then use as directed. This amount will make one medium-sized pie with two crusts, or one large pie with a built-up crust.