This is a very easy yet flaky piecrust. I use a pastry blender, for me an absolute must. Some people get away with blending with a fork, but I rarely have any luck doing this. In the old days lard was used instead of the lighter shortenings that we have now. Lard does make a delicious crust, but it is really hard on the old heart. I suggest the following:

In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.

I roll my dough out on a piece of waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.

in 1 tablespoon of sugar along with the flour and salt. This recipe will make enough dough for one 9-inch pie with two crusts, top and bottom.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.