5 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 1/2 c. solid vegetable shortening
1 tsp. vinegar
1 whole egg

Mix flour, salt and baking powder. Cut in shortening until mixture is cornmeal-textured.

In a one-cup measure, beat together vinegar and egg. Then fill to one-cup mark with cold tap water.

Mix together flour and vinegar-egg-water mixtures. It will be soft and sticky.

Working on a very well-floured board, roll out a piece of the dough to approximately 1/8-inch thick and 2 to 3 inches wider than your pie pan. Put in lightly floured pie pans. Roll out equal-size circles for top crusts.

For pies requiring unbaked shells, crimp edge, chill 30 to 45 minutes, and follow recipe.

For pies requiring partially baked or prebaked crust, press a square of aluminum foil against the dough and bake in preheated 425 degree oven 6 minutes. Remove foil, bake 6 minutes more, until crust is light brown (for partially baked crust), or 12 minutes for a crust that will get cooled and filled.