I have found that most pie crusts are pretty easy. All it takes is easy handling and confidence.
The hardest part about making a pie crust is the mixing and rolling. Pie dough isn’t supposed to be worked too much or it will get stiff and lose all flakiness. Tippin’s pie crust is only pressed up to two to three times. It isn’t rolled multiple times like it is at home. This is why Tippin’s pie crust is so flaky.
Pie Crust: Makes enough for a top and bottom crust
3 Cups salted flour
1 C. oil
1/2 C. water
Stir water and oil mixture as you pour into salted flour. Blend with fork.
Wet table first, then place a piece of wax paper down, place half the pie dough on the wax paper, then place another piece of wax paper on top of dough. Roll out the dough between both papers. Repeat with second half to top the pie.
*The water on the table prevents the paper from sliding.