perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

Pie crusts are tough to get right–the secret is 3-2-1. 3 parts flour, two parts COLD fat, and 1 part ice water, plus spices to season. To get the desired golden, flaky texture, the crust must be kept cold until it goes in the oven.

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

See how easy it is to make your own homemade pie crust!

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

For all your pie-making needs! Savory pies or quiches? Just leave out the sugar. Sweet pies? Go wild. As a professional procrastinator, I too value utilizing the least possible effort, so no rolling pins required! If free-standing pies are essential to satisfying your inner Julia Child, this crust even stands the test of gravity.

A little secret passed down from generations in my family is half butter and half shortening. I'm actually horrible at pie crusts but I can do this one, that's why I named it no fail

I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!Quiche: 180℃ for 25~35 minutes.Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai

This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.

I used a dough cutter to cut the butter into the flour when I made this, I wanted concentrate on making this.Be careful not to let the butter melt while cutting it into the dough with a dough cutter. As long as you add chilled water and take care not to knead the dough, there's nothing to it. I recommend salted butter. Strong flour gives scones or pies a flaky finish. Recipe by Shioaji

very simple and works for so many things