Pie Pastry   ingredients 5 cups all purpose flour 2 tsp. salt 2 tsp. baking powder 1lb shortening (2 cups) 1 egg 1 Tablespoon vinegar water    Secret: We don't want the fat to absorbed into flour to much. So to do this.... we keep things cold and handle it as little as possible. Also...well greased pie plates will make for flakier crusts. Freezing helps make it flakier too...After rolling the pastry and placing it in pie plate, and roll out the top of the pie and place between wax paper and place on cardboard for the frezzer. Good for the left over pastry.
	First things are first. Make sure that ingredients are well chilled, and you wash your hands with cold water and dry them well. In large bowl sift in flour , salt and baking powder together and mix well. Cut in shortening...... or do what I do..... Place the cold shortening (tenderflake or crisco are the better shortenings to use) in the bowl with the flour mixture. With cold hands pick up the shortening with some flour and start to rub your hands together, quickly, until it looks like large fakes of oatmeal.(this should only take about a minute unlike the pastry blenders)Try not to over work the mixture. Put hands in cold water if they warm up while blending. In measuring cup place 1 egg,1 T. vinegar,stir, and fill to 1 cup with water then stir again. While stirring flour mixture, pour in the egg mixture until it's mixes into a ball. divide into sections and (might have to slightly knead to form ball) roll away on floured board. This makes 3, 9 in. pies or I use deep dish so I only get 2.5 pies.... This is the only pie crust recipe that turns out for me......... Good Luck :) Gail