Instructions: Preparation Time: 0:10
Combine flour, sugar, baking powder, and salt in a large bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in egg, water, and vinegar.

Divide dough into 5 equal parts; shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator. To fit into pieplate, roll each ball of dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; trim off excess pastry along edges.

Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 450 degrees for 10 to 12 minutes or until golden brown.

Yield: pastry for five 9-inch pies.

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