There are a lot of pie crust recipes, and they are probably all good, but this one is a winner for me. It's super easy, especially if you use your food processor! I got this recipe from Jim Weese from church, who makes a lot of pies. It makes a really flaky and good tasting crust!
For 1 pie crust shell:
1 cup flour
2-3 TBS water
a dash of salt
1/3 cup Crisco butter-flavored shortening
To make in the food processor, put the flour & salt in first, then the Crisco and pulse a few times til you get the grainy cornmeal look. Then, with some ice cold water use a tablespoon and add one at a time while pulsing til your dough turns into a ball, which will happen quickly, and whala! Easy pie crust! I like to roll mine out between 2 sheets of waxed paper. I get the first sheet to stick to the counter by wetting it with a damp dishcloth. I usually have to hold one corner of the 2 sheets down as I roll by pulling the corner off the counter and holding my body against it to keep the waxed papers where I want them. After it's rolled I pull off the top layer, invert the pie pan onto it and turn it upside down in the pan, and pull off the other wax paper. Now this is "easy as pie!"
About once a year, usually in the fall, I make about a dozen of these balls of dough. I plop the ball out on a piece of plastic wrap and flatten them slightly--you want to handle the dough as little as possible. Then I wrap it and put it in a Ziploc gallon size freezer bag and stick them in the freezer for future use. When I want to make a pie I set 2 out to thaw about 2 hours or so (or in the fridge overnight) and then it's ready to roll!
PS To make without a food processor cut Crisco into flour with salt til grainy. Then add cold water to form into a ball. Remember, stir and handle as little as possible.
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