5 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
2 1/2 c. Crisco
1 tsp. vinegar
1 whole egg

TIP: Refrigerate dough for 30 minutes before rolling. Use lots of flour to prevent sticking.

Mix flour, salt and baking powder. Cut in Crisco until mixture is "crumbly". In a 1 cup measure, beat together vinegar and egg; fill to 1 cup mark with cold water. Mix together flour and vinegar mix with water. It will be soft and sticky. Flour hands and board and stocking covered rolling pin well. Roll out 2 to 3 inches wide than pie pan.