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Never Fail Pie Crust

1 lb. room temperature shortening
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 egg
cold water
1 tsp. vinegar

Cut shortening into flour, baking powder & salt with a pastry cutter.  Continue until pieces are the size of large rice.  Whisk egg in a clear measuring cup.  Fill to 3/4 cup mark with cold water.  Whisk again.  Add egg mixture to flour mixture.  Mix with a fork and then with your hands.  Don't overwork (work until it all sticks together).  Makes enough crust for 3 - 4 double crust pies.  Divide dough into 6 or 8 balls.  Freezes  well wrapped in plastic wrap.
  

For a Filled Shell:

Flour the countertop.  Roll rolling pin in flour.  Flatten ball of pie crust dough and then roll with rolling pin.  Start in the center & roll outwards.  Make a circle large enough to fit in your pie plate.  Fold in 1/2 and lift into plate. Fit into plate.  With a knife cut around pie plate lip to trim off excess pie crust.  You can add this to the dough you roll for another crust.  Fill shell with filling & if you need a top crust roll it out.  Lay top crust on top.  Trim around edges with a knife.  Use a fork and press edges together all the way around.  Cut 4 slits in the top of the crust, starting about 1/2" from the center of the pie.

For a sugary top sprinkle white granulated sugar on top before baking.

For a shiny top use a pastry brush and brush milk or watered down beaten egg on top before baking.
  

Baked Pie Shell:

Line tin loosely with crust.  Trim edges.  With a fork poke many holes in the crust.  Bake at 400°F for 10 - 12 minutes or until crust is golden brown.  Cool before filling.