Homemade Pie Crust

4 cups all purpose flour
1 tsp baking powder
2 tsp salt
1 2/3 cup butter (real butter, do not use margarine!)
1/2 cup water
1 egg, beaten
1 Tbls white vinegar

In a large bowl mix flour, baking powder and salt. Cut in butter until mixture resembles wet sand. In a small bowl combine egg, water and vinegar, pout into flour and butter mixture. Stir until dough is thoroughly moistened and forms a ball. Divide into 4 equal portions.

Roll each portion out to a relative thickness of 1/8 to 1/4 inch. Each portion will make 1 shell, use 2 portions for pies that needed covers, like apple pie.

If planning to use later:
While portion is rolled out, cover with plastic wrap and roll up over rolling pin. Pull rolling pin out and place on cookie sheet in freezer. Once frozen place in ziploc, keep frozen until ready to use (up to 4 weeks). Be sure to allow to thaw completely prior to unrolling.

If using while fresh:
For a pie that is to be baked, use pie shell raw when filling. Cook as directed for the pie.

If crust is to be used with a pudding or refrigerator pie, gently place in pie plate, using the same technique above of rolling over a rolling pin and then unrolling over the pie plate. Gently place 2 layers of tin foil (or 1 disposable tin foil pie plate) inside of crust. making sure the tin foil reaches the edges of the inner crust. Using either pie weights or beans (which become uneatable after this process) place them inside the foil pie plate or tin foil. Bake at 400 degrees for 12 minutes, remove foil lining and weights, return to oven and continue to bake until lightly golden (about 5 to 8 additional minutes). Be careful to not over cook.