craftybear

http://thepioneerwoman.com/cooking/2...p-p-p-perfect/

craftybear

http://www.thenewhomemaker.com/piecrust

sewgray

I used the first one for years, it was called the never fail pie crust and then somewhere along the way I learned to make it like this.

half as much shortening as flour
half as much ice water as shortening.
salt

for a one crust pie the measurments would be

1 cup flour
1/2 cup shortening (I use Crisco)
1/4 cup ice water.
sprinkle with salt

Cut shortening into flour and add water and mix just until it holds together. There are no big secrets, just roll it once and don't overhandle. If it cracks, patch it, but don't reroll it. And make sure the water is ice cold.

craftybear

thanks sewgray

blueangel

Thanks