Pie Crust with Peanut or Canola Oil

• 1). Measure 1 1/2 cups all-purpose flour, 1/2 cup peanut oil or canola oil, 1/4 cup ice water and 1/2 tsp. salt. Double the measurements if you are making a double-crust pie.
  
  
• 2). Blend all of the ingredients together in a large mixing bowl using your hands or a wooden spoon until a soft dough forms. Lightly knead the dough until all of the ingredients are well blended.
  
  
• 3). Pour the prepared dough into a non-stick pie pan, and press the dough out evenly with your fingertips to cover the bottom and sides of the pan. If you are making a double-crust pie, roll the ingredients to a 1/4-inch thickness using a rolling pin and a lightly floured, clean surface. Bake the pie crust according to your pie recipe. Different fillings will require different cooking times and temperatures.
  
  

Pie Crust with Butter, Margarine or Lard

• 1). Combine 3 cups flour and 1 tsp. salt in a large mixing bowl. This will be the basis for a double-crust pie. If you want only a single-crust pie, cut the recipe in half.
  
  
• 2). Cut 1 cup of cold butter or margarine or 2/3 cup lard into small pieces, and blend in with the dry ingredients using a pastry blender. While stirring the mixture with a spoon, pour in 1/3 cup of cold water. Stop stirring the dough once it clumps together.
  
  
• 3). Knead the dough in the bowl until the dough forms a ball and the ingredients are blended well together. If the dough is too dry, add a few drops of water at a time while kneading until the desired consistency is reached.
  
  
• 4). Divide the dough into two parts, and flatten each portion into a disc. Let the dough rest for 30 minutes in the fridge before you roll it out to a 1/4-inch thickness with a rolling pin. Line your pie pan with one portion of the crust, fill and top with the other. Trim off any excess from the sides and pierce the top portion of the crust with a knife. Bake the pie according to the pie recipe you are using.