| 1 | Mix the first 4 ingredients together with a fork. |
| 2 | Beat remaining ingredients together in a separate bowl. |
| 3 | Combine both mixtures with a fork until moistened. |
| 4 | Mold with hands into 2 balls. |
| 5 | Wrap and chill 15 minutes before rolling out. |
| 6 | Can be kept refrigerated up to 3 days. |
| 7 | Makes 2 9" double crust pies. |
| 8 | Note: dough can be handled alot. |
