I don’t often make pie crusts from scratch, but when I do, I have the best luck with this recipe.
Traditional Pie Crust:
1 3/4 cup flour
1/2 tsp salt
1/2 cup vegetable oil
3-4 Tbsp cold water
With a fork, stir together flour and salt in a medium bowl. Pour in vegetable oil and mix gently until the mix is quite crumbly.
Dribble in 3 Tbsp of cold water and gently start mixing it in. The dough will start to stick together and start to form large lumps. If it isn’t, add the rest of the water.
Lay out a section of waxed paper that is twice as wide as it is tall and fold it in half. Unfold it and dump the pie dough onto the bottom layer. Form a flattish 6″ circle. You don’t want to beat it up – just pull all the loosish bits together. Fold the top over and begin to roll it out in a rough circle.
Keep your pie pan handy, and keep rolling until your circle is roughly 1/2″ – 1″ bigger than the pie pan. Remove the top layer of wax paper and “roll” the crust around the rolling pin. Unroll the crust over the pie pan, gently tugging and pushing down so the crust is well-seated in the pan.
Fold the edges up and under themselves, cutting off any extra-long bits and adding them anywhere your crust isn’t quite long enough. Then you can either use a fork to create a ridged edge, or you can crimp the edge with your hand. It’s easier to see than read – here is a video showing how to crimp a pie crust.
Prick with a fork all over the bottom and bake at 425 for 12-15 minutes. No chilling – and no baking beans or whatever. Just pop it in the oven and bake it. You want the edges of the crust to just begin to darken. You’ll also smell a cooked flour aroma.
Remove from oven and allow to cool.
Add filling. (If you’re using the crust for a filling that needs to bake, just fill it first and follow the baking times for baking a filled pie.)
Graham Cracker (or other cookie) Pie Crust:
1 1/2 cups crushed graham crackers or BelVita Honey and Nuts cookies (3 packs of 2 cookies each)
1/3 cup melted butter
3Tbsp of sugar (1 1/2 Tbsp if you are using Belvita Cookies.)
Mix in a bowl, then dump into a pie pan, gently spreading the crumbs with the back of a spoon, going up the sides of the pan as well. (Doesn’t have to be perfect – partway up is fine.) Bake for 10 minutes at 350, remove and let cool before filling.