• Preheat oven to 425°F

Crust

• Mix Dry Ingredients

  In a large bowl, mix together 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
• Add Shortening

  Cut in 1 1/2 cups of shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Mix Egg Mixture

  In a separate small bowl, whisk together 1 egg, 6 tablespoons of water, and 1 teaspoon of vinegar until fully blended.
• Mix Well

  Pour the egg mixture into the flour and shortening mixture. Stir or gently knead until the dough comes together, forming a smooth and workable dough. Avoid overmixing to keep the crust tender.
• Roll Out Dough

  Roll out the dough on a sheet of parchment paper lightly sprinkled with flour, forming a circle about 1/8-inch thick.

  Gently lift the parchment to flip the dough into the 9-inch pie dish, peel off the paper, and press the dough into the bottom and sides of the dish.

  Trim any excess dough, leaving a small overhang, and fold the edges under for a neat finish. Crimp the edges with your fingers or a fork.

  Take your fork and create holes in the bottom of the crust.
• Bake Pie at 425℉

  Bake the pie at 425° for 12 minutes, or until lightly browned.