My mother worked in a bakery in her teenage years. This is her “no fail” pie crust recipe. It makes 5 pie crusts which are enough for 2 double crust pies and a single crust pie. Again, the important steps are to not overwork the pastry and use very cold water.
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 cups Crisco shortening (or use 1 cup butter and 1 cup shortening and this will still provide a good texture to the crust)
1 egg, slightly beaten, and add cold water to make ¾ cup
1 Tablespoon vinegar
Place the flour, salt, and baking powder into a bowl and mix. Cut in 2 cups shortening into dry flour mixture with a pastry cutter/blender until the pieces are the size of small peas. Add the egg and water mixture and vinegar and mix lightly until the dough comes together. Shape into five discs to roll out for pie.
This dough can be frozen for later use. Let thaw for ½ hour before using.
Makes 5 pie crusts.