All Butter Pie Dough

Mix first 4 ingredients together with a fork or pastry blender. I have ,of lately, started to use my food processor for this... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans. In separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough into a ball. Chill at least 20 minutes, before rolling it into desired shape. You need to divide the dough into 4 equal parts. This way, you know you have enough dough for 2 double crust pies. If you like to freeze some,make sure you wrap the dough well before freezing. Roll the dough out. Make sure you leave about 1/2-1 inch overhang of pie dough so you can seal the bottom crust with the top crust. Fill with desired filling. Place top crust, crimp and glaze with egg wash. Bake in a preheated 400-425 deg. oven. Make sure you cover (tent) the pie with some foil half way through(or when it is just golden...it will continue to lightly brown even with the foil on) so that the dough won't burn. TIPS: Vanilla sugar, lemon/orange peel, almond flavor, are a few flavors you can add to the dough depending on the filling you use. The dough needs to be chilled before rolling out. You can handle the dough as much as you like, just don't overdo it. You should be able to still see some butter pieces through the dough. If the dough is too dry, add a 1/2 TBS of water to bring it together. You shouldn't add too much water. It is best if you just place the dough in the fridge to rest for 30 minutes or so. This allows the flour to absorb the liquid and in turn be pliable enough to roll out. You can flour your counter top well to ensure that the dough won't stick as you roll it out.