This is a no-fail pie crust. Have been using it for years. However, my receipe calls for 2 c. flour, salt, 1/2 c. oil and 1/4 c. milk. Mix and roll out between 2 pieces of waxed paper. Dampen the counter first and the waxed paper will stick to it, put pie crust dough down and cover with another piece of waxed paper. Roll out and remove top paper and then just flip dough into pie dish. It's easy to correct any mistakes and comes out nice and flaky. This recipe says it's for 2 crusts, but I think that was for a smaller pie. I make 10" pies so use the whole receipe for one pie. Wonderful, especially for pumpkin pies which usually have a soggy crust.
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This is a no-fail pie crust. Have been using it for years. However, my receipe calls for 2 c....