Never Fail Pie Crust

Matthew Dufresne's Note:

My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 6 crusts

• 5 cups flour (or slightly more)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 lb shortening or 1 lb pure lard
• 1 egg
• 1 tablespoon vinegar
• cold water

Directions:

1. Place a large sieve in a large mixing bowl.
2. Into the sieve place the flour, baking powder, salt, and brown sugar.
3. Sift into bowl.
4. With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
5. In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
6. Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
7. Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
8. Pat firmly into the bowl and lightly mark off six equal portions.
9. With a knife, cut through each portion.
10. Pat into round balls and place in separate plastic bags.
11. Dough will keep in the refrigerator for two weeks, or in the freezer for two months.