Basic Piecrust Recipe

For two-crust 8 or 9 inch pie. 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.