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For pie crust you will need:
¼ tsp baking powder
2 tbsp sugar (optional)
10 tbsp cold, unsalted butter, in small pieces
10 tbsp butter flavored vegetable shortening in small pieces
2 eggs, beaten
2tbsp cold water
3 tsp cider vinegar
Combine mix, baking powder and sugar. Cut in butter and shortening until pieves are the size of large peas. Combine egg, water and vinegar. Combine with mix. Form into a ball. Chill 1 hour. Divide dough in half. Refrigerate of freeze one portion for later use and roll remaining dough into two 8 inch circles between 2 layers of plastic wrap. Transfer each circle to an 8-inch pan. If making unfilled crust, rick bottom and bake at 425 F for 12-15 minutes. Cool before filling. For all other single or double crust pies, follow recipe instructions
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