I also use a pastry blender....3 c..flour, 1 t., salt and 1 1/4 cups Crisco...then mix 2T vinegar with 3 T.cold water and an egg......pour into flour and stir together with a fork. This makes enough dough for a double crust fruit pie and two single crust pies if you roll it thin. I makes four buttermilk pies at a time. Dough is very forgiving.....can roll and re roll. Everyone says it is best, most tender crust ever. Doing it for fifty years now!

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