Sift 2 1/2 c. flour with 1 tsp of baking powder and 1/2 tsp salt in a bowl.
Add 1 c. Shortening.
My Grandma uses lard, but I am substituting shortening for this pie dough which works just as well and will keep much longer on a pantry shelf. A quick trick to measuring shortening to save mess when dealing with greasy stuff is to take measure it in water. Take a liquid pint measuring cup. Add one cup of water and drop shortening in. Add enough shortening until water measures at 2 cups. (You are measuring by displacing water). With spoon, grab shortening out of measuring cup and discard remaining water. In this way, you don't grease up a measuring cup and makes for an easy clean and saves time!
Using a pastry cutter or a large fork, fork till chunky.
Take a liquid measuring cup. Add 1 egg (best if at room temp). Add cold water to egg until mixture measures 1/2 cup. Use cold water only as it helps bind dough and keep dough solid when handling.
Fork in water and egg mixture.
Take loose dough and put in an old pillow case which I set aside to use only for baking (make sure you remove any lint from pillow case corners. I usually do this with pillow case inside out). Kneed dough in pillow case until a nice dough forms