FOOL PROOF PIE CRUST

This is for Mel and other pie crust challenged bakers. This pie crust recipe is very easy, but it does make about 5 pie crusts. I use what I need then make up the rest of the pie shells in those aluminum pie pans. I put them in the freezer until frozen then put parchment paper between the shells, stack them and put them into a zip lock bags and freeze them until I need them again. For the pie crust:
5C flour
tsp salt
1tsp baking powder
2 1/2C shortening
1tsp vinegar
1 egg
Mix flour, salt, and baking powder in a large bowl. Cut in shortening until it reaches a cornmeal texture. In a 1C measuring cup beat egg and vinegar add water to make 1C. Mix into the flour mixture. It will be sticky, wrap in plastic wrap and chill for at least an hour. Knead with some bench flour to keep the dough from sticking to the board... make your pie crusts.
I've never had a bad pie crust with this recipe.