I need a easy pie crust recipe. my nephew wants to bake a bluberry pie
Easy Pie Crust
1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup all vegetable shortening
1/4 cup butter
4 to 8 tablespoons ice water
- Mix the flour and salt together in a bowl
- Cut in the shortening and butter with a pastry blender or fork until the shortening is the size of peas
- Add ice water, a little at a time, to one portion, tossing the mixture with the pastry blender or fork until it is moist and holds together
- Gather it into a ball and flatten into a round disc
- Wrap with plastic wrap and chill 1/2 hour or more
- Flour a board or wax paper and, using a floured rolling pin, roll the pastry into a round about 1/8 inch thick and at least 1-1/2 to 2 inches larger than your pan
- Fold into quarters
- Place the pastry in a 9-inch pie pan and unfold
- Trim the pastry 1 inch larger than the pie pan and tuck the overhanging pastry under itself
10.Then, use the thumb and finger of one hand and the index finger of the other to flute the edges
11.Place in the freezer or chill in the refrigerator for 30 minutes before baking
I got this one from Emeril Lagasse of food network !
Sweet Pie Crust
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup solid vegetable shortening
1/2 cup ice water
For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
Basic Sweet Pie Crust
8 ounces flour (about 1 1/2 cups plus 2 tablespoons )
1 tablespoon sugar
1/2 teaspoon salt
1 stick cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Yield: 1 (9 or 10-inch) pie crust
BetK 
Thanks for all the recipes above, but who has the recipe for a pie crust using vinegar???
First, measure 3 cups All-Purpose flour into a mixing bowl.
Next, measure 1 1/2 cups Crisco. For once in my life, I’m going to say this…and then it will never happen again: You must use Crisco, not butter. Butter simply will not work.
Add the Crisco to the flour gradually work the Crisco into the flour until the mixture resembles coarse meal.
Beat the egg with a fork and pour the egg into the flour/shortening mixture.
Add 5 Tablespoons cold water and 1 Tablespoon white vinegar. Add 1 teaspoon salt and gently stir together.
Divide the dough and form three evenly-sized balls.
place each dough into a large Ziploc bag.
Using a rolling pin, slightly flatten each ball of dough to make rolling easier later.
Then seal each Ziploc and place bags in the FREEZER to use at a later time.
(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
Roll out on a lightly floured surface.