Flaky Pie Crust

5 cups general purpose flour
1 Tbsp brown sugar
1 tsp salt
½ tsp baking power
1 lb Crisco
¾ cup cold water
1 egg ( medium)
2 tsp vinegar

1. Thoroughly mix the dry ingredients in a mixing bowl.
2. Add the Crisco and work it in with your fingers or pastry blender into lumps.
3. Pour in cold water and knead until dough becomes a stiff mass - add droplets of more water if it is needed.
4. Knead and press into a disk.
5. Chill for one hour before using.

Please no substitutes. These measurements attain the optimal chemical changes.

Excess: I've frozen the excess for six months without effect its baking or taste.

I use this recipe for all baking requiring a crust, in particular, for my chicken pie, cherry pie and my sweet potato pie.