What is the best pie crust recipe?

It is always the one someone else makes and it always taste better that way to. Gee no clean up either.

Pie Crust: 2 cups all-purpose flour 1 teaspoon salt 1 cup butter-flavor shortening 1/2 cup cold water INSTRUCTIONS: C ombine flour and salt in bowl.Cut in shortening using a pastry blender until pea-size pieces form. Sprinkle with water, 1 tablespoon at a time.Toss with fork until mixture holds together, press together to form a ball. (est. baking time 12 minutes at 425 degree)

Never Fail Pie Crust 4 cups all-purpose flour 2 cups butter flavored shortening 1 tablespoon white sugar 1 teaspoon salt 1/2 cup ice water 1 egg 1 tablespoon distilled white vinegar In a large bowl, mix flour, shortening, sugar and salt. Add ice water, vinegar and egg. Beat to combine.

I used the ones in the refrigerator case at the store. They are in a roll - two to a box. Fantastic. I make fruit pies and beef pot pie with them. Easy and delicious. I have NEVER made pie crust from scratch. These are great.

FOOLPROOF PIE CRUST 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold 1/4 to 1/2 cup water, cold Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.

cake how do you beat that?

Buy it at the supermarket....much easier..lol!!!

If you're going for homemade. I use a recipe similar to cheddars never fail pie crust. The vinegar somehow makes the difference, it's great. Flaky and versatile, it doesn't call for sugar so you can use it for savory dishes as well as sweet. The frozen/refrigerated pie crusts Are easier, and there's not too much difference in flavors. This being said, I vote for homemade. INGREDIENTS 2 1/2 cups all-purpose flour 1 cup shortening 1/4 teaspoon salt 1 egg 1/4 cup cold water 1 tablespoon distilled white vinegar