Very good pie crust recipe, and it definitely deserves 5 stars for simplicity. It is a fantastic basic, all-purpose crust that is easy to modify to whatever recipe you need, and simple to double, triple, or augment to fit your particular dish. I have used it for savory pies, dessert pies, and cobblers with little problem.
My only change is to use milk instead of water, and one can substitute butter or butter-flavored shortening with no problem. Remember though, if you substitute butter cut the water quantity by about 20% (so from 1/2 cup to 6 tbsp.) because butter contains water and shortening does not.
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Very good pie crust recipe, and it definitely deserves 5 stars for simplicity. It is a...