Windward Island Pie Crust

Combine 4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a large mixing bowl.

Cut 3/4 cup cold butter into small cubes and add to the flour mixture, then use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Crack 1 egg into a small bowl, beat lightly, and then add 3 tablespoons cold water and mix together.

Pour the egg mixture into the flour-butter mixture and stir gently with a fork until the dough just comes together, being careful not to overwork it.

Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it forms a cohesive ball, then wrap in plastic wrap and refrigerate for at least 15 minutes.

Preheat the oven to 375°F (190°C).

Remove the dough from the refrigerator and roll out on a floured surface to fit a 9-inch pie pan, then transfer the rolled dough to the pan and trim any excess.

Prick the bottom of the crust with a fork to prevent excessive puffing during baking.

Bake the empty crust for 25 minutes until light golden brown.

Remove from the oven and allow to cool slightly before filling with desired pie filling.