Fumbling Toward Culinary Talent: Pie Crust

This is the pie crust recipe I use that I got from an old cookbook that was written and published by my Mom and Dad's church way back when.

Dry Ingredients

• 3 cups of all-purpose flour
• 1 1/4 cup of Crisco
• 1 teaspoon of kosher salt
• 1/2 teaspoon of baking powder

Wet Ingredients

• 1 egg
• 1 teaspoon of white vinegar
• Cold water to make 3/4 liquid (including the egg and vinegar)

Process

Hand mix the dry ingredients with pastry blender until crumbly. 

Add in the wet ingredients. Mix together and make into three balls. 

Chill in the refrigerator for a half hour or an hour and then roll out for pie crusts.