5 c. flour
1 tbsp. sugar
1 tsp. salt
1 tsp. baking powder
2 1/2 c. Crisco
1 egg
1 tbsp. vinegar

Measure flour, sugar, salt and baking powder into large mixing bowl. Add Crisco and mix. Beat 1 egg in a 1 cup or larger measuring cup; add vinegar and fill the measuring cup with cold water to 1 cup mark. Stir, then mix egg and water into flour and Crisco mixture, stirring with a fork. Mix well. This is a moist and sticky dough and up to 2 additional cups of flour may be used in rolling dough. Form dough into 6 or 7 balls. Moisten counter top and place 2 sheets of waxed paper on counter, overlapping the paper. The moisture will hold the paper in place. Put a small handful of flour on the waxed paper and place 1 ball of dough on floured paper. Turn dough and flatten a little. Place another piece of waxed paper on top of dough and roll crust. Roll thin. Remove top waxed paper and turn bottom paper and dough into a pie plate. Remove paper. Crimp outside edge of pie dough, then prick with a fork if making a baked crust for fillings to be added. If making a double pie crust, roll another circle and place on top of fruit filling. Seal outside edges of crust. This is a large recipe and may be kept a day or so in refrigerator, or balls of dough may be tightly wrapped in plastic wrap, sealed in plastic bag and frozen up to 3 months. When ready to use frozen dough, remove from freezer and let thaw. Roll as if just mixed.