For what it's worth, this is the one that I swear by and can/should be made ahead and kept in the fridge or freezer. (a real holiday time saver!)

Perfect Pie Crust
yield: 4- 9 in. single layer pie crusts

    get this:
  • 4 cup all-purpose flour
  • 1 tblsp granulated sugar
  • 2 tsp salt
  • 1 3/4 cups Crisco shortening
  • 1 egg, beaten
  • 1/2 cup ice cold water
  • 1 tblsp White vinegar
  • do this:

  • Mix flour, sugar & salt.
  • Add Crisco with pastry cutter and mix well.
  • Add egg, vinegar & water. Mix until well blended (with fork, then hands).
  • Divide into 4 discs, wrap individually in saran and place in refrigerator until ready to use. Will keep 2 weeks in fridge or freeze beyond that.