Pie crust...

Never-Fail Pie Crust
1-1/2 Cups flour
1/4 Teaspoon salt
3/4 Cup shortening
2-1/2 Tablespoon cold water
1-1/2 Teaspoon vinegar
1 egg, slightly beaten

- In a mixing bowl, blend flour, salt, and shortening; use a pastry blender or two knives to cut shortening into the flour and salt. Combine water, vinegar, and the egg; blend it well into the flour mixture. Shape the dough into two balls. The ball of dough can either be used immediately, or wrapped and frozen for later use. To use, flatten the ball and use a flour-dusted rolling pin to roll the dough in the plate, prick the bottom with a fork, and moisten the rim slightly. Bake at 450°F for 8 minutes or until lightly browned. Let cool.

Easiest-Ever Pie Crust
1-1/2 Cup flour
1/2 Cup cooking oil
3/4 Teaspoon salt
2 Tablespoons sugar
2 Tablespoons cold water

- Dump flour in an un-greased pie plate. Add the oil, salt, sugar, and stir well. Pour in the water or milk, and mix with a fork into a stiff dough. Press into shape in the pie plate. Bake at 350°F for 10-12 minutes, or until lightly browned.