5 Crust Pie Dough

This is my pie dough recipe. I got it from my mom. Thanks mom. It's a great crust. Better than Crisco's if you ask me. The dough keeps in the fridge for a week and for a month or two in the freezer. Just wrap in saran wrap and defrost in the fridge overnight. The crisco is best used cold from the fridge when you make the dough and it's best to roll it when cold from the fridge. Don't bring to room temperature. Makes for a better crust when cold.

5 cups all purpose flour, 1 tbsp baking powder, 1 tsp salt, 1 lb of Crisco. Blend together well with a pastry blender.

1 tbsp vinegear, 1 egg slightly beaten. Add enough water to make 1 cup. Mix with dry ingredients until well mixed.

Divide into five balls and wrap with saran wrap. Store unused portions in fridge or freezer.