Easy Pie Crust Recipe

Here are is an easy pie crust recipes that I use with great success. It's really two recipes that I combined, the first comes from the Classic Crisco Pie Crust recipe and another recipe that I don't remember the source.

Ingredients
2 cups all purpose flour
1 tsp salt
3/4 cup cold shortening/non-dairy butter
4-6 Tbs ice cold water
2 Tbs vodka or alcohol of your choice (remember the flavor can enhance the taste of your pie)
1-2 Tbs of sugar (optional)

Directions
Sift the flour and salt into a mixing bowl.
Using a fork, two knives, or a pastry cutter, "cut" the butter into the flour. (In other words, gently mash the cold butter until it's in small pieces, do not mix the butter and flour.) The flour and butter should start to form large crumbs.
Then add the vodka and continue cutting the mixture. (The vodka prevents the flour from turning to glue and adds tiny air pockets for a lighter, flakier crust.)
Next start adding the ice cold water one tablespoon at a time. The crumbs should start to stick together to look like dough. When most of the crumbs have started sticking together, use your hands to roll the dough into a ball in the bowl, incorporating the last of the flour at the bottom of the bowl.
Divide into two balls, cover and refrigerate for at least 45 minutes.

Let the dough stand on the counter for a few minutes before rolling out. Spread wax paper over the counter and sprinkle with flour. Place the dough in the middle of the wax paper, top with more flour and another sheet of wax paper. Then roll out using a rolling pin or even a wine bottle.

When the dough is large enough to cover the pie pan, carefully lift the top sheet of wax paper off. Then pick up the bottom layer of wax paper and invert into the pie dish. Press the dough into the pan and then remove the wax paper. Tuck and scallop the edges of the crust to make it look pretty.

You can use the second half of the dough for the top crust or for a second pie. You can brush the edges of the crust (and top crust) with an egg wash (beat one egg white with a teaspoon of water) for a pretty, shiny golden crust.

Then fill and bake at 425 degrees for 10 minutes, and then lower the heat to 350 degrees for whatever length of time require by the pie recipe.