Crust for Meat Pie
11⁄2 cups flour
3 teaspoons baking powder
1⁄3 teaspoon salt
11⁄2 tablespoons butter
1⁄2 cup water, or more
Mix and sift the dry ingredients, work in the fat, and put in enough water to make a dough stiff enough to roll on a board. Roll it out to the dish and bake it. An inverted cup in the centre of the pie, under the crust, will prevent the gravy from boiling over during the baking.
Serves six or eight persons.