Never Fail Pie Crust

Grandma June introduced us to this recipe, and it truly is a never fail recipe. It came out of Joy of Cooking.

The. Best. Pie. Crust. Ever!

3 c. flour

1 t. salt

1 t. baking powder

Whisk together in a bowl.

1 1/4 c. crisco

Cut into flour mixture with a pastry blender until consistency of coarse cornmeal.

1 egg

7 T. water

1 T. vinegar

Whisk together. Sprinkle around flour/crisco mixture. Stir lightly together with a fork. Handle dough as little as possible after adding liquids.

Take a handful of dough (about 1/3 of total if using 10" pie pans; 1/4 of total if using 9" pie pans) and roll out on lightly floured surface.

Our favorite filling is the beloved Rhubarb!