2 cups flour (sifted)
2 tablespoons sugar
1 egg lightly beaten with scant teaspoon cider vinegar
2 sticks butter (1 cup) sliced
Cut butter into flour-sugar mixture
Add egg mixed with vinegar
Take mixture from bowl and lightly knead into ball.
Refrigerate for at least 1 hour or overnight covered with saran wrap (can be frozen until needed.)
Preheat oven to 425 degrees.
Flour granite slab and roll crust, flouring top as necessary.
Pick up crust by rolling onto a rolling pin; then unroll into pie pan.
Put pie filling in
Dampen lip of bottom crust before putting top crust on; pinch crusts together.
Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees for approximately 30 minutes or until done.