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Rich Pastry

2 cups pastry flour 1/2 teaspoon Royal Baking Powder 1/2 teaspoon salt 2/3 cup shortening cold water Sift flour, baking powder and salt; add one-half shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.