In a large bowl, cut flour and shortening together with pastry blender or two

butter knives, until completely blended (mixture will resemble crumbs). Add sugar,

baking powder, salt, egg, vinegar and cold water. Mix with hands until mixture forms a

ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using

a sharp knife. It is helpful to make a template the size you wish your poptarts

to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on

tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges

without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at

350 degrees F. for 12 - 15 minutes or until the pie dough is evenly browned and

cooked through. Cool completely and place into zip baggies for storage until you are

ready to eat them. Repeat with remaining dough and jam until it is all completed.

Variation: Glaze poptarts with a simple glaze made from powdered sugar, milk and

vanilla extract. Be sure to let glaze dry hard before placing poptarts into

storage baggies.

Pop-Tarts may be stored up to one week as you would store bread, or frozen for

up to 3 months before use.