My mom was famous for the best cook at all the potlucks and bake sales. This crust is the tenderest, flakiest pie crust you will ever find. Makes enough for about four single crusts. Stores in the refridgerator for 2-3 days and freezes well.
Sift flour, salt, baking powder and sugar together, cut in cold crisco until mixture resembles coarse crumbs.
Add egg, 1/2 cup plus 1 teaspoon of water and vinegar. mix together until ingredients are moistened and dough forms a ball.
Separate into four portions.Wrap with plastic wrap and chill at least one hour.
Turn dough ball out onto a floured surface and roll into a circle about one inch larger than pie plate.
For recipes requiring pre-cooked crust, cut slits in the bottom of the crust and place in a pre-heated oven at 350 degrees. Bake about 15 minutes or until golden brown. Use pie weights if desired. For uncooked crust, add filling of choice and bake as directed for filling.
For fried pies: reduce shortening to 1/1/4 cups and add an extra 1/2 cup water.