One of the favorite desserts in our house is pie. Cherry or peach are at the top of the list but if I don't have fruit available pecan pie is our next choice.
I have experimented with a lot of different pie crusts but it seemed I never could find one that was perfect or always turned out good.
I grew up thinking you have to have pastry flour to make a good pie crust, but after moving to the middle of no-where, I was unable to find pastry flour and the sorry looking pie crusts I turned out were enough to grieve any cook's spirit.
But after a lot of experimenting with various results I finally found the perfect recipe that works great with any flour. And now I am once more producing pie with crust that are beautifully flaky and practically melts in your mouth.
Prize Winning Pie Crust
3 cup flour
1 cup butter flavored Crisco
1/3 cup vegetable oil
1/3 cup milk
1/3 cup water
Spoon flour gently into measuring cup and level the top by sliding a knife across to scrape of any excess. Mix flour and Crisco by hand until the crumbs are all uniform in size. Add liquids and stir and mix gingerly by hand. It is quite gloppy and a little freaky at this point but don't worry in a few moments it turns into soft pie dough that is just begging to be worked with.
Divide into three or four patties and roll out on floured surface. It is a good idea to flour your rolling pin also.
And there you have it. The perfect pie crust. Use it for two pie that need a top crust also or 3 or 4 pecan pie.