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My usual favorite makes a large batch and rolls out nicely without chilling. It makes 4 or 5 crusts that I put in the pans and then inside plastic bags to freeze.
Blue Ribbon Pie Crust
5 cups all-purpose flour
1 1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups shortening
1/2 cup butter, cold
1 teaspoon vinegar
1 egg
Water to make 1 cup with vinegar and egg
Combine flour, salt, and baking powder. Cut in shortening to cornmeal texture. Cut butter into small dice, and mix in so the pieces are coated with flour. In a 1 cup measure, beat together vinegar and egg. Fill to 1 cup with cold water. Pour most of the liquid into flour mixture and work to mix. The dough should be evenly hydrated without being gloppy. Divide dough into 5 parts, form each into a big disc, wrap in plastic wrap, and chill for at least 20 minutes. Remove one at a time and roll out. Put into lightly floured pie pans.
I discovered this one the other day, and it has proven to be reliably tender and flaky.
Egg Yolk Pie Crust
2 cups white flour
1 cup wheat flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1/2 cup butter, cut into dice
2 egg yolks
1/2 cup milk
Cut the shortening and butter into the dry ingredients. Stir the yolk and milk together, and add all at once to the dry ingredients, stirring lightly with a fork. Press into a ball and roll out.
This next one is from America's Test Kitchen, therefore it has detailed instructions. The idea behind the vodka is that it interacts with the gluten in the flour differently so the crust doesn't get tough.
Vodka Pie Crust
1 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons unsalted butter cut into 1/4 inch slices, chilled
1/2 cup shortening, cut into 4 pieces, chilled
1/2 cup flour
1/4 cup vodka
Combine the dry ingredients in a food processor. Add the chilled fat, and process continuously for 15 seconds so it's a mass. Add 1/2 cup flour and pulse 4 to 6 times to start breaking up the clumps, but leave some of the flour loose. Turn into a bowl and fold in the vodka and water. It will look gloppy. Divide into two pieces, form each into a ball, wrap in plastic wrap and chill 45 minutes to 2 days.
Rolling out: Flour the board and the top of the dough generously. Put the rolling pin on the dough and rotate 1/4 turn, then rotate the dough 1/4 turn until 9 to 10 inches in diameter. Use more flour on the board if it starts sticking. At 9 to 10 inches, start at middle and push out to round out any flat edges. Also roll any thick edges.
Place in pie plate and refrigerate about 40 minutes before filling. After putting the filling in, put the pie in the freezer for 20 minutes. Start at 400 degree oven on a preheated baking sheet for 30 minutes, reduce to 350 degrees.
Combine the dry ingredients in a food processor. Add the chilled fat, and process continuously for 15 seconds so it's a mass. Add 1/2 cup flour and pulse 4 to 6 times to start breaking up the clumps, but leave some of the flour loose. Turn into a bowl and fold in the vodka and water. It will look gloppy. Divide into two pieces, form each into a ball, wrap in plastic wrap and chill 45 minutes to 2 days.
Rolling out: Flour the board and the top of the dough generously. Put the rolling pin on the dough and rotate 1/4 turn, then rotate the dough 1/4 turn until 9 to 10 inches in diameter. Use more flour on the board if it starts sticking. At 9 to 10 inches, start at middle and push out to round out any flat edges. Also roll any thick edges.
Place in pie plate and refrigerate about 40 minutes before filling. After putting the filling in, put the pie in the freezer for 20 minutes. Start at 400 degree oven on a preheated baking sheet for 30 minutes, reduce to 350 degrees.
