4 c. flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 3/4 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 2 equal parts; shape into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator. Yields 2 pie crusts.