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Basic Piecrust Recipe
For two-crust 8 or 9 inch pie

2 cups all purpose flour
1 teaspoon salt
3/4 cup lard or shortening, chilled or 1/2 cup lard or shortening and
4 Tablespoons butter, chilled
1/2 cup ice water, approximately

2 teaspoons sugar, optional
2 teaspoons vinegar, optional
1 egg, optional

Into medium bowl, measure flour and salt. Drop the fat by pieces
into the flour. With two knives cut the fat into the flour until
the mixture resembles coarse meal, with irregular particles ranging
in size from tiny grains of rice to small peas.

Add sugar, vinegar and egg, if desired. Pour each ingredient into
the flour mixture and stir to blend before adding the next. (I
cut everything in and toss with the knives to blend)

Sprinkle in the water a Tablespoon at a time and stir with a fork
held lightly. Gently toss the loose particles around the bowl to
absorb moisture. Add water as needed to bring the particles together
in a moist (not wet) mass that holds together with no dry or crumbly
places apparent.

Wrap the ball of dough in plastic wrap or foil and place in the
refrigerator to mature and chill 4 hours or longer.

Remove the dough from the refrigerator about 1/2 hour before rolling
or it will be difficult to work. Prepare and roll as you would
for any pie crust.

Note: If optional vinegar and egg are added, reduce or eliminate
cold water.


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