This is my favorite. Good for sweet or savory. Recipe: This recipe makes 1- 9 inch crust NOTE: in the video I was making a bigger batch, so ignor the amounts on the video. This is a really old video. I will update it soon. Ingredients: All purpose flour 1Cup + 2 Tablespoon Salt ½ teaspoon Canola oil 1/3 Cup Ice water 2 Tablspoon Rember in most recipes: C = cup, T = Tablespoon, t= teaspoon Mix flour and salt Optional- add ¼ cup sugar for sweeter crust or spices for savory crust. Add oil and water Mix with rubber spatula till flour is no longer dry. Should look wet. Using 2 pieces of wax paper roll out crust between and roll to 1/8 inch thick. Pull top wax paper off gently and then flip bottom crust into pie pan. Gently remove edges and pull wax paper off. Trim edges leaving ½ to make your fluted edges. NOTE; THIS PIE CRUST IS TO BE USED IMMEDIATELY. DO NOT REFRIGERATE. To precook crust bake at 425 degrees for 5-15 minutes until crust is golden. Place on wire wrack to cool. For filling pies bake to your pies directions. Different stoves and different climates can make a difference in how much water you will need to use and in how long it will take to bake. I hope you enjoy! Please share if you make this or if you have a favorite pie crust recipe.