Pie and Pastry Crusts

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"Perfect" Pie Crust 2
I don't remember where I first copied the recipe, but it has been in my recipe box forever and makes a "perfect" crust for me. The recipe is noted to make 5 crusts; but I've found it depends on how thick or thin you desire your crusts to be, and your applications and sizes of pans.

Mix the dry ingredients together. Add the shortening, and cut in until the mixture resembles coarse meal. Mix water, vinegar and the eggs together and add to the dry mixture. Stir until the ingredients are moistened and the mixture forms a ball. Transfer to a floured surface and portion into 4 or 5 pats. Wrap and chill until needed. This can be frozen; thaw in refrigerator overnight before use.

Source 9.

Quantity Pie Crust
This pie crust makes six single crusts or three double crusts, each for 9" pie pans.

In large bowl mix dry ingredients. Spoon the shortening over dry, then cut in until the mixture forms pea-sized crumbs. Pour the cold water over mixture and mix with a fork until the dough forms a ball, picking up the flour on the sides of the bowl as you stir. Portion out dough, wrap and chill until needed. This dough can be frozen; thaw in refrigerator overnight before use.

Source 48.