Pie Crust

I know most folks have a pie crust recipe someplace, but for the sake of convenience, I here share my favorites...
Obviously you can always go down and buy a crust, but it's really not that hard to make your own, and they taste SO much better!


GRANDMA M'S MOST AWESOME PIE CRUST EVER
I love grandma's pie crust. She got it from Betty Crocker or something, I don't know, but I adore it and it's the only crust I like. It must be good though because I get compliments on it!
1 1/2 c flour (I stick to plain white for this one)
1/2 t salt
1/2 c shortening, lard, or coconut oil (this is the only time I use shortening instead of butter, but it really does affect the texture) Coconut oil adds a lovely touch to a sweet pie such as pumpkin, custard, chocolate, or a fruit pie. I use lard for savory pies.
4-5 Tbs cold water
Blend the flour and salt, then cut in the shortening. Sprinkle in the water, 1Tbs at a time, mixing after each addition until the dough holds together. Let the dough rest for a few minutes before rolling out or pressing into the pan.
TIP: have all the ingredients as cold as possible. Also, handle the dough as little as possible--each time you re-roll it, moosh it, handle it, or get more flour into it it will get stiffer and less flaky. The secret to a flaky crust is to not touch it!
This recipe is supposed to make two 8" crusts, but I usually use deep-dish 9" pyrex pie dishes, so I get 1 crust plus some leftovers...I either do a lattice top or make pastry goodies.


GRAHAM CRACKER CRUST
Crush 11 crackers (1 package) into crumbs. Add 1/4 c sugar and 1/2 c melted butter. Stir well, then press into greased pan and chill. My grandma just throws everything (whole crackers even!) into her food processor and lets it whir for a few seconds. I do it the old fashioned way with a baggie and a rolling pin...whatever works for you!
This happens to also work really well with the chocolate graham crackers...

For more tips about pies, see this post of tips (it's linked on the sidebar too).