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

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

You'll never use shortening again!

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

very simple and works for so many things

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.

Flaky and tasty

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.

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 pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

If you need a quick & easy homemade pie crust recipe, here it is!