Makes enough pastry for two 9-inch double-crust pies.
4 c all-purpose flour
1 t baking powder
1 t salt
1 t sugar
1 3/4 c vegetable shortening
1 egg
1 t cider vinegar
1/2 c cold water
In a large mixing bowl, combine flour, baking powder, salt and sugar. Add shortening and beat until mixture is crumbly. In a small bowl, beat egg well and add the vinegar and water. Pour over flour-shortening mixture and beat until well combined. Form dough into 4 balls, wrap, and refrigerate what you’re going to use. Freeze the ones you’re saving for later.