Not equal amounts, but one of each. 1 cup of flour, One 1/4 pound stick of butter, 1 pinch of salt and 1 Tablespoon of water, IF necessary. If you're worried about salt eliminate the added salt. I only use maybe 1/8 teaspoon of salt. I hand cut the flour and butter with 2 butter knives. If I were teaching pie baking I would have the students make a pie crust with the knifes, because everyone has butter knives so everyone can bake a pie. No excuses here. Once you have the pea sized pieces, no matter how you accomplished it, work your mix into a ball with your hands. Trust me you won't need the water... most times. Think about your bottom crust. You have too much juice and the crust gets soggy. So why add more water into the crust???

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