I have tried 5 different pie crust recipes in the past week and none of them have been successful. They either fall apart, are too sticky or don't taste so good. Anyone have a foolproof, great tasting, easy pie crust recipe they would share?

I use two different recipes. I like them both. The first one is an old Julia Child recipe that I treasure. It's very dependable, I do it in the food processor, people rave about it's flakiness and I've taught it to other people, even kids. The second one is from Cook's Illustrated and is a Foolproof recipe that people love working with. If I have some vodka in the house I often use it. But it MUST have that vodka in it and it's a great recipe. So, the first one: Julia's Dough 1 1/2 cups all purpose flour 1/2 coup cake fpour either 1 tsp salt or 2 T. sugar (depending if savory or sweet dough) 1/4 tsp. baking powder 6 oz. (1 1/2 sticks) butter 1/4 cup (2 oz) shortening (sometimes I do ALL butter instead) about 1/2 cup ice water(6-8 TB) Place all dry ingredients in food processor. Whir for a few seconds. Then add butter cut up into 1/2 inch cubes and shortening. Pulse a few times to cut the fats into the flour until the largest pieces are about the size of peas and smaller. Add 6 T. of the water and pulse just barely to combine. If it looks a tad dry add 1-2 more. Just keep making short pulses until it almost comes together. Do not over process. It should never just go whirring around. Cut large piece of saran wrap. Dump contents onto it. Using the plastic wrap, press into a flatten ball, divide in half and saran wrap the other half. Chill for one hour. Now you can roll it out, each half making enough dough for one 9-10" pie pan. Once you shape it in the pie plate, return to the fridge to chill again. Then just before baking, remove, fill and bake. The butter and the dough must stay as cold as possible at all times. Don't handle it too much with your hands as that will warm the dough causing it to soften and lose it's flakiness.

2 Cups flour 2/3 Cup shortening 1/2 tsp. salt 1/4 Cup cold water 1 Tablespoon lemon juice 2 beaten egg yolks Combine egg yolks, COLD water and lemon juice - keep cold while you do the next part. Cut shortening into flour with pastry blender or a fork until it looks like small peas. Pour egg yolk mixture into flour mixture and combine with fork until all flour is absorbed. Form into a ball, wrap in plastic wrap and chill in refrigerator for about 30 mins. Roll out and use as needed. No fail!

Flaky Pie Crust Recipe 3 1/2 cups all-purpose flour 1 tsp salt 1 cup solid vegetable shortening 3/4 cup cool water (more or less) not cold Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well. Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better. With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.It should look like a small peas, with the shortening being totally incorporated into the flour. Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making.Work the dough as little as you have to, just enough to keep it formed in a ball. Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it for later, or use now. Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4" bigger than your pan. Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under. Fold the edges under, turning the pan and pressing the edge as you go. You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.

Have you tried the Fannie Farmer cookbook. I found that pie crust recipe to be very good.

What were the results from these recipies?