Grandma's Pie Crust

This is an old family recipe credited to my Great-Grandmother, Genevieve Girard. My mom has been using this recipe forever. And I have never found another recipe that works without a lot of fuss. It tends to roll best if it sets for a while before rolling it out. This makes enough for 3 single crust pies. Any extra crust feezes nicely for later use. Just thaw in the refrigerator.  The original recipe used lard.  My mom always used shortening.  When they changed the shortening to make it "healthier" the crust did not work as well.  I have changed to using lard or a combination of lard and shortening.  We do not find any off flavors when using 100% lard.

Grandma's Pie Crust

4 cups flour
1 tsp. baking powder
1 tbsp. sugar
1 tsp. salt
1 1/2 cups shortening or lard (I use butter flavored)
1 egg
1/2 cup cold water
1 tbsp. vinegar

Sift together dry ingredients. Cut in shortening. Add egg, water, and vinegar. Mix well. Makes 3 pie crusts.