This pie crust is the easiest pie crust I have ever made. It always turns out perfect and very flaky. A couple things that I love about this crust are that the water doesn't need to be ice cold, just cold enough that it won't melt the shortening, and if you accidentally add too much water, it still turns out perfect.
I got this recipe from The Pie Lady and use it for pot pies, fruit pies, and cream pies. We like to roll out the extra dough and sprinkle it with cinnamon sugar and then bake it. Sometimes the kids will cut out shapes with cookie cutters. The kids (and mom) love it!
2 1/2 cups flour
1 teaspoon salt
1 cup butter flavored shortening
3/4 cup cold water
Mix flour and salt together. Break up the shortening into small pieces and drop into the flour. Mix together until the shortening is broken up into corn meal to pea sized pieces (I use my hands for all the mixing and for breaking up the shortening - makes them nice and soft). Add 1/2 cup of the water and mix until incorporated. Add more water, 1 tablespoon at a time, if needed to make a dough that holds together. Don't mix the dough anymore than you need to. You don't want all the shortening to be fully incorporated. Roll out on a lightly floured surface. Flip dough over half way through rolling. Bake at 400 for 15 minutes if using for a pie that requires a pre baked crust. Makes a double crust.