2 1/4 c. flour
Pinch of salt
1/2 c. cut butter
1/2 c. shortening
1 tsp. distilled white vinegar
1 beaten egg
1/3 c. ice water

Sift the flour and salt into a bowl. Add the butter and shortening; use a pastry blender or 2 blunt knives to blend the shortening and butter with the flour until the mixture resembles bread crumbs. Stir the vinegar into the egg mixture. Add the liquids to the flour and use 1 blunt knife to blend until dough forms large moist clumps. Add more water, 1 teaspoon at a time, if necessary. Turn out onto lightly floured board and knead gently until dough is smooth. Divide in half; wrap in foil and refrigerate 20 minutes. Makes 2 single or 1 double crust 9" pie.