Never Fail Pie Crust
1 lb. shortening, at room temp.
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 tsp. vinegar
Cut shortening into flour, baking powder & salt with a pastry cutter.
Continue until pieces are the size of large rice.
Whisk egg in a clear measuring cup.
Fill to 3/4 cup mark with cold water.
Add egg mixture to flour mixture.
Mix with a fork and then with your hands. Don't overwork (work until it all sticks together).
Makes enough crust for 3 - 4 double crust pies.
Divide dough into 6 or 8 balls.
Freezes well wrapped in plastic wrap.