Standard Pie Dough

This yields enough for 4 pie bottoms with 4 top crusts!
Combine:
4 1/2 cups flour, 1 tsp salt, and 1/2 tsp baking powder
Cut in:
2 cups of margerine or lard

Now the mix will look crumbly with no lard chunks at all.

Stir in 1 cup cold water and mix with clean hands until dough is formed. Knead about 4 times. I like to roll in ball and than split dough in half and than with both sides cut in half and than once again, until I have eight balls. This makes it easy to roll out each one, and than you'll feel confident with how much dough you have as well.
Roll out balls and drape over pies plates with leaving a over hang(you'll put your filling in and than your top crust over and than you'll seal it by pinching edges- that is why you leave your overhang).