4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar (optional)
1 1/4 c. shortening
1 egg, beaten
1 tbsp. vinegar
1/2 c. cold water

Combine dry ingredients, cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients. Divide dough into 5 equal parts, shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator. Pastry for five 9 inch pies.

Note: Pastry may be put into foil pie tins placed in freezer bags, put into locker taken out and used as regular pie crust, ready and handy for last minute pie if 2 crust separate with wax paper.