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Tip Top Pastry

1½ teaspoonful salt 1½ teaspoonfuls baking powder 2½ cupfuls flour 1½ cupful Crisco Cold water 1 teaspoonful lemon juice Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies. Sufficient for two pies.