Servings: 2 pies

CRUST FOR 2 PIES: subheading: CRUST FOR 2 PIES:
4 cups all-purpose flour 4 cups all-purpose flour
1 T brown sugar 1 T brown sugar
1 tsp salt 1 tsp salt
1 3/4 cup butter or shortening 1 ¾ cup butter or shortening
 
1 egg 1 egg
1 T  vinegar 1 T  vinegar
1/2 -3/4 cup ice cold water ½ to ¾ cup ice cold water

Crust Preparation: subheading: Crust Preparation:
Using a pastry blender, blend the flour, sugar, shortening or butter and salt.  (I use my hands)
Whisk the egg, vinegar and water and pour most of it over the dry ingredients incorporating it without overworking the dough at all.  (You may have to use it all)
Toss additional flour over the ball of dough and chill if possible. (I never do)
Divide the dough into 4 parts.
Roll out 1 piece of dough to make a bottom crust. Place into a pie dish.
Add fruits. Dot the butter.
Cover with another crust.
Crimp the edge and make vent holes.