The best pie crust recipe I've tried:

[no_hypocrisy]

Taken from Jeff Smith's Frugal Gourmet and amended.

https://www.cookingindex.com/recipes/35058/basic-easy-crust.htm

Basic Easy Crust


Recipe Ingredients
3 cups All-purpose flour
1 teaspoon Salt
1/2 cup butter, softened
1/2 cup lard, refrigerated
1 Egg
1 tablespoon White vinegar
3-4 tablespoons Ice water

In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal.

In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together.

Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable. I roll my dough out on waxed paper. It is easy to handle that way.

If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.

Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.

[marble falls]

1. Cut the egg and the butter. Use cider vinegar.

[Duncanpup]

2. You sir are a rebel with a cause.

[marble falls]

3. 'n my gramma was one before me. She saved the eggs for making noodles, the butter for toast.

[2naSalit]

4. That's a lot of...

Ingredients. The only crust I know how to make is flour, butter, salt and water. Southern flaky crust.

[Kali]

5. agree, except lard

Egg in pie crust...nah

[chowmama]

6. For every cup of flour

use 1/3 to 1/2 cup fat. Less than 1/3 cup, the crust is powdery. More than 1/2 cup, the crust just melts down the side of the dish. You can eyeball this; anywhere between these amounts is going to be just fine.

For my taste, add a good bit of salt - say a 3 finger, 1 thumb scoop pinch.

Enough cold water to make the texture.

For fat, use your preferred: lard, butter or veg shortening. Butter tastes great, but browns really quickly and you may need to protect it with foil partway through the cooking. Veg shortening adds no flavor and is easily manageable, but has little else to recommend it. Lard has great flavor and is easy to work with, but freaks some people out. You can use more than one fat in the same batch.

Cut half the fat in fairly well. Start cutting the rest in, but leave it in bigger chunks; mostly the size of lentils, with a few pea-size. These are your flakes.

Add cold water gradually. being careful to not overmix, until you think it's just a hair too dry and see if it evens out by osmosis. You can always add a few drops more. Put it aside in the fridge for a while to pull itself together and get cold, so you don't lose the flakes. Add your few drops of water to adjust it after this rest. If it's too wet, use extra flour to roll it out.

I have used shortening for the first half and butter for the flakes in the past. I'm starting to use lard more and liking it.

I confess I'm a sloppy roller and always fail to produce a perfect round. Therefore, for a one-crust shell, I use at least 1 1/2 cups of flour and for a double crust, I use at least 2 1/2 cups. The trimmings get used for little jam turnovers as a snack. DH waits for those.

This technique (I hesitate to call it a recipe) is older than dirt. You can make as much or as little as you want.

[Retrograde]

8. Hey! That's my recipe!

1 part by volume fat to 3 parts flour, a good pinch of salt, work together until it looks crumbly, then add cold water until it all comes together into a ball (it helps to have a grandmother who knew how to do this so you have an idea of what things should feel like).

I sometimes use a mixture of shortening and butter for sweet pies, or shortening and bacon fat for savory ones.

[buzzycrumbhunger]

7. My mum's is the ultimate, I'm afraid...

Even when I adjust the ingredients (WW pastry flour instead of white, plant milk instead of cow’s), it turns out perfect—and is easy as… well, PIE!

2-1/2 c WW pastry flour (I have equal success with WW flour plus extra liquids, but pastry flour will give the most tender crust)
1 t salt
1/3 c almond milk
2/3 cup sunflower oil (little flavour and most likely to be GMO-free)

Mix with a fork, divide in two, and roll between waxed paper. Flip into pie plate, crimp the edges so it’s pretty, fill, and bake.

The ratio of milk to oil is important and you want to mix only until ingredients come together so it doesn’t become tough.

[justaprogressive]

9. +1000 on using lard

Crusts are lighter fluffier and taste better!