In a large bowl whisk together all-purpose flour, light brown sugar, salt and baking powder. Set aside.

Crack egg in a 1 cup measuring cup, then fill with cold water. Add this, plus vinegar into a small bowl.

Whisk just to break up the egg, then set aside.

In a stand mixer bowl add vegetable shortening, and slowly add both wet and dry ingredients while mixing on low with the paddle attachment or dough hook.

Mix for 60 seconds.

Divide dough into 4 equal balls and tightly cover in plastic wrap. Chill for an hour or freeze for later use.

When you are ready to use your pie crust, roll out to 1/8” thick and place in your baking dish. Cut the edges off, leaving about 3/4 - 1” overhang for crimping edges.

Lightly flour a surface and knead just until smooth and not sticky.

Use as needed or par-bake crust with parchment paper and pie weights (or dried beans), at 425°F for 15 minutes. Your crust is now ready for the filling to be added and to be baked.