Blue Ribbon Pie Crust Recipe

• 5 c. all purpose flour
• 1 teaspoon baking pwdr
• 1 egg
• 1 teaspoon salt
• 2 1/2 c. solid shortening

1. Mix flour, salt and baking pwdr, cut in shortening till mix is a cornmeal texture.
2. In a one c. measure, beat together vinegar and egg.
3. Then fill to the one c. mark with cool tap water.
4. Mix together flour and vinegar/egg mix.
5. It will be sticky.
6. Divide into 4 or possibly 5 pcs.
7. Working on a very well floured board, roll out a piece of dough to fit a nine inch pan.
8. Roll to about 1/8th inch thickness and 2 to 3 inches wider than your pan.
9. Roll out equal size for top crust.
10. For one crust pies and for pies requiring unbaked shells, crimp edge, refrigerate30 to 45 min, then follow recipe.
11. For pies requiring partially baked or possibly baked shells, press a square of aluminum foil against the dough and bake in preheated 425 degree oven for 6 min.
12. Remove foil and bake 6 min longer, till light brown for partially baked crust; 12 min longer for a crust which will get cooled and filled.

flour, baking pwdr, egg, salt, solid shortening

Taken from cookeatshare.com/recipes/blue-ribbon-pie-crust-32581 (may not work)