Would recommend this pie dough recipe.

Does anyone have a simple pastry recipe I had one made with 7-up that was wonderful

try this simple flakey pie crust.cooks well even in wood stoves

5 cups flour

2 tsp salt

1 tsp baking pder

3 tbsp br. sugar

1 lb lard room temp.

1 egg

2 tbsp vinegar

add cold water to make one cup

        mix dry ingredients and cut in the lard with pastry cutter until mixture is crumbly and moist stir in liquid with fork work with hands until holds form divide into three balls, this will make 3 double crust pies and can be frozen

If you bake a lot of pies, you might be interested in the following convenience mix for flaky pie crusts.  The recipe makes enough mix for 12 singe-crust pies or 6 double-crust pies.  Stored in a large airtight container (large enough to hold 16 cups), this pie crust mix will  keep for 3 months in a cool, dry place.  Or it can be frozen for up to 12 months in freezer bags (divide mix between 6 freezer bags--2-1/2 cups of mix per bag).  

Make-your-own Flaky Pie Crust Mix

12-1/2 cups all-purpose flour

2 Tbsp. salt

5 cups vegetable shortening

In a large bowl, combine flour and salt.  Mix.  Cut shortening into flour with a pastry blender until it resembles conmeal.  Store in airtight container until ready to use.

Flaky Pie Crust (using make-your-own mix)

2-1/2 cups pie crust mix (above)

1 egg, beaten

1 Tbsp. cider or white vinegar

1/4 cup ice water

Place pie crust mix in large bowl.  (If frozen, crumble it.)  Combine egg, vinegar, & ice water in a small bowl.  Sprinkle pie crust mixture with a spoonful of water and toss with a fork.  Continue sprinkling spoonfuls of water and tossing until dough begins to cling together.  Divide dough into two portions.  Roll out each portion between sheets of wax paper.  For single-crust pies calling for baked crusts, place in two 9-inch pie plates, flute edges, and bake for 10-15 minutes at 425F.  Otherwise, fill and bake according to directions for you favorite filling.