PERFECT PIE CRUST

Title	PERFECT PIE CRUST
Category	Pastry
Author	Carl and Shirley Brown
Ingredients	5 c. all-purpose flour 1 tsp. salt 1 tsp. baking powder 2 1/2 cups solid vegetable shortening 1 tsp. vinegar 1 whole egg
Directions	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 2-3 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 30-45 minutes, and follow recipe. For pies requiring partially baked or pre baked crust, press a square of aluminum foil against the dough and bake in preheated 425° 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.